Lemon Rice with Spring Onions and Goat Cheese

This Lemon Rice with Spring Onions and Goat Cheese is a light and delicious seasonal side.

Lemon Rice with Spring Onions and Goat Cheese
Makes 8-10 servings
  • 2½ tablespoons unsalted butter, divided
  • 1½ tablespoon extra-virgin olive oil
  • 3 spring or green onions, thinly sliced
  • 2 cups Arborio rice
  • 6¼ cups hot chicken broth
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped thyme
  • Juice and zest of 1 lemon
  • 1 (4-ounce) package goat cheese crumbles
  • Salt
  • Freshly ground black pepper
  • Garnish: chopped parsley
  1. In a large saucepan over medium heat, heat 1½ tablespoons butter and olive oil until melted. Add green onions; sauté for about 4 minutes or until soft (but not browned). Add rice; stir until evenly coated in butter-and-onion mixture, about 1 minute. Add 1¾ cups hot chicken broth, and stir until liquid is absorbed. Continue to add broth, ½ cup at a time, allowing liquid to be
  2. absorbed after each addition, stirring frequently. Repeat procedure until rice is tender and creamy in texture. Add parsley, thyme, lemon juice, and zest, stirring well. Add goat cheese and remaining 1 tablespoon butter, stirring until melted. Season with salt and pepper. Garnish with parsley, if desired. Serve immediately.

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