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Ingredients
  • 4 cups low-sodium chicken broth
  • 1 teaspoon finely grated lemon zest, plus 4 teaspoons fresh lemon juice
  • Kosher salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 cup finely chopped yellow onion (from 1 small)
  • 1 ½ cups short-grain Italian rice, such as arborio
  • ¼ cup dry white wine, such as Sauvignon Blanc
  • 3 tablespoons unsalted butter, room temperature
  • ½ cup finely grated Parmigiano-Reggiano (1 ½ ounces), plus more for serving
  • ⅓ cup chopped fresh flat-leaf parsley
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