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  1. Lemon Garlic Shrimp Risotto:

    – Sauté garlic and shallots in butter and avocado oil
    – Once browned, add finely diced tomatoes and cook down until soft
    – Add chili flakes and s&p
    – Add Arborio rice into the same pan and toast lightly
    – Add a splash of white wine vinegar and cook off
    – Add enough chicken broth to cover rice and lower temp to simmer while covered. Once broth reduces, keep adding more until all broth is gone (~4 cups of broth for 1.5 cups of rice)
    – Add a 1/2 cup of milk with the last 1/2 cup of broth
    – Grate lemon zest and squeeze juice of whole lemon
    – Add chopped collard greens
    – Brown shrimp while rice is cooking and add to the rice at end to finish off cooking the shrimp
    – garnish with spring onions

    Enjoy! 🙂

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