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Lemon Risotto

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Serving Size: 

4

Ingredients: 
  • 3 cups vegetable stock 
  • 1 1/3 cups arborio rice 
  • juice and zest of 1 lemon 
  • 2 tbsp butter 
  • 2 small zucchinis 
  • 2 dicer shallots 
  • 2 tbsp of white wine 
  • Pepper 
  • Parmesan
Directions: 
  1. Melt the butter and saute the rice so it becomes translucent, add diced shallots and saute some more. 
  2. Pour in the white wine and mix until the wine is fully absorbed. Continue with vegetable stock one ladle at the time, each time waiting for it to be completely absorbed. 
  3. Cook for 10 minutes, and during the last 3 minutes add zucchinis, lemon juice, zest, pepper and spoonfull of butter. 
  4. Serve with shredded parmesan pieces.
 

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