Ingredients

The following ingredients have 4 Servings
  • 1 c.  Wild Rice Blend
  • 1 3/4 c. Chicken Stock
  • 1 Lemon, zest and juice
  • 1 Clove Garlic, minced
  • 1 tbsp. Grated Pecorino Romano Cheese
  • 1 tbsp. Butter

Instruction

  • Combine wild rice, chicken stock, lemon zest and juice and garlic in a large skillet and bring to a boil. Cover the skillet with a lid, reduce heat and simmer for 40-45 minutes; stirring periodically. (If you have your heat too high the liquid will absorb too quickly before cooking the rice. If that happens, add a little more chicken stock and cook until the rice is cooked through and no longer hard.)
  • Remove the rice from the heat; then add the grated cheese and butter. Replace the lid and allow to steam for an additional 5 minutes; then fluff the risotto with a fork.