Spring Garlic Risotto

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My Kitchen in the Rockies
Nutrition per serving    (USDA % daily values)
CAL
443
FAT
47%
CHOL
20%
SOD
22%

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Ingredients for 4 servings

1 bundle green/ spring garlic, chopped, green and white parts (see picture above, about 10-12)

1 tablespoons unsalted butter

salt and pepper to taste

4 cups (1 L) of vegetable or chicken stock, simmering (I made my stock with Organic chicken base)

2 tablespoons (28 g) unsalted butter

1 cup (225 g) Arborio rice

1/2 cup (125 ml) white wine (I used Champagne, brut)

3/4 cup (75 g) freshly grated Parmigiano-Reggiano cheese (no plastic cheese, please!)

zest of 1 organic lemon

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