Lemon and Mint Riso

Time 15 minutes
Yields Serves 4
Lemon and Mint Riso

Combine the zest, mint and salt and pepper to taste in a small bowl and set aside.


Bring about 1 1/2 quarts of lightly salted water to a boil. Add the riso and cook until tender, about 9 minutes. Drain the riso and toss with the butter and reserved lemon zest mixture.

Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.