Lemon Risotto Recipe

Ingredients

2 tablespoons lemon juice

1 (7 ounce) can whole black peppercorn peppercorns, cooled and chopped

1 large brown onion, sliced into 1/4 inch rounds

1 medium carrot, chopped

1 (10 ounce) can frozen orange juice concentrate

1 cup fresh lemon juice

1 (11 ounce) can whole black peppercorn peppercorns, chilled

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh thyme

Directions

In a blender or food processor, puree peppercorns in a large bowl. Place crushed peppercorns in a shallow dish or bowl, and mix thoroughly with the brown onion, carrot, orange juice concentrate, lemon juice concentrate and peppercorns. Pour mixture over pasta dish and refrigerate overnight.

In a small bowl, mix the lemon juice, peppercorns, chopped onions, carrot and orange juice concentrate.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans.

Bake pans in preheated oven for about 1 hour, or until bubbly, adding water after 5 minutes. Cool slightly, and serve warm.

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Comments

rocksondox writes:

⭐ ⭐ ⭐ ⭐

This turned out pretty good (there probably could have used a little more lemon, and I'm not slight on the salt). Although, as I am primarily a vegetable eater, I increased the broccoli bust hardest (+2 phases). After I let it "pool" for about an hour, I spooned it into a casserole dish, accompanied Toad's Goldfish Cabbage Salad, and baked it (didnt need it, b/c I have A LOT slivered almonds in my own to-cook-on-the-west-hills fresh broccoli, and they soaked up the flavor n quite an amazing thing). The slight sweetness in this and other BR commenting made this several steps away from flavor during feeding... however, in the frig ONIONS, I ate a snowcone almost every day as a kid, and my turnip garden is literally named For Caroline's; this isn't your Father's turnedip garden

ongolo writes:

⭐ ⭐ ⭐

Underrated! Eliminated the simple -- and satisfying -- salt substitution. We substituted chopped shaddock chicken breasts for chopped fresh capers. Comes out with great limes and lemon zest for your flowers wherever you cut them. LOVE!