1. In a heavy saucepan, saute onion in about half of the butter until soft. 2. Add additional butter and allow to melt. Stir in rice and cook two minutes, stirring to coat rice with butter. 3. Add chicken stock and 2 T lemon juice. Bring to a boil, cover TIGHTLY*, turn heat low, and simmer 50 minutes or until liquid is absorbed. 4. Remove from heat and add lemon zest and additional lemon juice to taste. 5. *TIP: if your pot lids aren't very tight, you can put a few layers of grease-proof paper or a clean tea-towel over the pot and jam the lid on over it. ---------------------------------------------------------------------------
Nutrition
Ingredients
