Lemon Risotto

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 quart chicken stock

2 cups water

1 tablespoon extra virgin olive oil (EVOO)

1 small-medium onion, finely chopped

2 cloves garlic, finely chopped or grated

1 cup Arborio rice

Zest and juice of 1 large lemon or 2 small Meyer lemons

1/2 cup white wine

2 tablespoons butter, cut into small pieces

1/2 cup grated Pecorino Romano cheese (a couple of handfuls)

2 tablespoons slivered mint leaves

A handful basil tops, shredded or torn

Salt and pepper

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