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Baked Lemon Risotto

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1 small onion, chopped

1 tablespoon olive oil

1 tablespoon lemon zest

2 teaspoons fresh chopped thyme leaves

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon coarsely ground black pepper

2 cups arborio rice

32 ounces low-sodium chicken broth

1 1/4 cups water

1 cup grated parmesan cheese

salt to taste

butter for coating the dish

more cheese, lemon zest and thyme leaves for topping

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