1. In a large 3-4 quart saucepan melt the butter. Add the onions, garlic and a pinch of salt and sweat til translucent. Add the rice and stir. Cook for 3-5 min or until the grains are translucent around the edges. Do not brown.
2. Reduce the heat to low. Add enough of the broth to cover the rice. Stir often until the broth is completely absorbed into the rice. Add more liquid and continue stirring. The rice should be ready in about 20 minutes. Taste and season with salt and pepper then deglaze with a splash of white wine.
3.When mixed add the herbs and lemon zest. To finish stir in the cream and parmesan.
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|Serving Size: 1 Serving (510g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 273 (46%)|
|Amt Per Serving||% DV|
|Total Fat 30.3g||40 %|
|Saturated Fat 18.1g||90 %|
|Monounsaturated Fat 9.1g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 101.2mg||31 %|
|Sodium 1068.7mg||37 %|
|Potassium 1027.2mg||27 %|
|Total Carbohydrate 50.6g||15 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 49.3g|
|Protein 28.9g||41 %|
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Calories per serving: 595
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