Wild Rice Risotto, Lemony Dill

Lemony Dill is a flavour we love in Saskatchewan. It has afresh, tangy taste and pairs well with the Wild Rice for a risotto.

Try it with fish or poached egg! Fabulous!

Preparation

2 Tablespoons Olive Oil

1 Small Onion, diced

Salt to taste

2 - 3 Cups Chicken or Vegetable Broth

1 Cup Wild Rice Risotto Blend

1/4 Cup Heavy Cream

1/2 Cup Shredded Parmesan or Pecorino Cheese

Heat the olive oil in a large skillet over medium-high heat. Add the onions to the skillet. Cook and stir occasionally until the onions are soft but have not taken on colour. Add the broth and rice to the skillet. Let the mixture come to a boil then reduce heat to low, cover the skillet and simmer until all the liquid is absorbed. Test if the rice is done. If not done, add a little more broth. (Be careful to lower the heat! If the heat is too high the liquid will evaporate and not be absorbed by the rice!) Remove the skillet from the heat and allow the rice to stand for 5 minutes. Remove the lid and stir in the heavy cream and cheese.

Serve with fish, poached eggs or as a main course! Enjoy!