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Lemon and Saffron Risotto

Skye | From My Dining Table
  • minutes
  • Serves 4

INGREDIENTS

1

Lemon

1

Onion

700 milliliters

Vegetable stock, good

400 g

Arborio rice

1 pinch

Saffron

1

Salt and pepper

2 tbsp

Olive oil

30 g

Butter

30 g

Parmesan

125 milliliters

White wine