Instructions: In medium saucepan cook rice and onion in butter, stirring frequently, about 5 minutes or until rice is golden brown and onion is tender. Stir in water, bouillon granules, salt, lemon peel, and pepper. Bring to a boil, reduce heat. Cover and simmer for 20 to 25 minutes or just until rice is tender (some liquid will remain). Combine egg, cheese, and lemon juice; stir into rice mixture. Cook over low heat for 2 to 3 minutes, stirring gently. Serve immediately.

Variation: Stir in 1/2 cup zucchini and 1/2 cup mushrooms after 15 minutes of cooking rice.

Gail Says: This is a short-cut risotto; very little fuss.

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