Lemon Risotto

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1 large leek, white part only, well washed and cut into 1/2-inch dice

1 tablespoon plus 1 teaspoon unsalted butter

1 cup Arborio rice

2 cups Vegetable Stock, or low-sodium canned

Kosher salt and freshly ground black pepper

1 tablespoon lemon zest

2 tablespoons lemon juice

2 tablespoons chopped chives

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