Cucumber Lemon Risotto

Tasty, refreshing and simple to make - try it!

1       Tbsp olive oil
½      Cup chopped onion
1       Cup Arborio rice
¼      Cup dry white wine
¼      Tsp salt
4-6    Cups simmering vegetable stock or water
2       Cups cucumber juice**
1       Ontario greenhouse cucumber, diced
1       Lemon
¼      Cup butter, cubed
   
In a 3-quart sauce pan, over medium high heat, heat oil, add onion. Reduce heat and sautée until onions are softened but not browned. Stir in rice and cook for about 3 minutes, stirring constantly. Add wine and cook until reduced to ½. Add 1-1/2 cups hot stock. Stir well, reducing heat to a simmer. As the stock is absorbed, add more (1/4 cup at a time). At some point in this step, stir in the cucumber juice (as above a bit at a time).  Stir in diced cucumber and some of the rind from the lemon. Keep at a constant simmer, and stir it occasionally. Season with salt, pepper and lemon juice. After 15 minutes, take rice off heat and stir in butter

** Cucumber juice: Use 1 Ontario greenhouse cucumber – place in a blender or food processor and process until liquid. Strain.