Lemon Risotto Prep Time: 20 minutes Cook Time: 25 minutes Servings: 6 Serving Size: cup Ingredients - 3 cups chicken stock or broth - 5 tablespoons unsalted butter - 3 tablespoons olive oil - 1 shallot - minced - 2 1/4 cups arborio rice - 1/2 cup lemon juice - fresh - 1/4 cup lemon zest - grated - 3/4 cup parmesan cheese - fresh, grated. Plus more for garnish - 2 tablespoons thyme - fresh (optional) - salt to taste    This creamy risotto, with a hint of lemon, is especially good with seafood dishes.   Directions In large saucepan over high heat, combine stock and 3 1/2 cups water, bring to boil, then reduce	1

	heat to low, simmer. In another large saucepan, over medium heat, melt 2 tablespoons butter with olive oil. Add shallot and sauté until translucent; 2-3 minutes. Add the rice and stir until opaque; approximately 3 minutes. Add 3/4 cup of the simmering stock, cook and stir into rice until most of the stock is absorbed. Keep doiong this until all but about a 1/2 cup of stock is left. continually simmering rice until nearly tender and slightly firm in center and mixture is creamy; approximately 20-25 minutes. Add lemon juice to the remaining 1/2 cup stock and add the mixture, little by little, to the rice along with 3 tablespoons butter, lemon zest and grated cheese; stirring constantly. Taste for salt and add as needed. If desired, stir in thyme. Transfer to serving bowl. Garnish with more parmesan cheese, serve immediately.	2