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Savory Apricot Risotto

kept bylaerkin

1 cup short grained rice, either Arborio, Carnaroli or Vialone Nano
1 small onion, chopped
1/2 cup dried apricots, chopped
1/3 cup Pinot Grigio, or other white wine, warmed to slightly above room temperature
2-3 cups vegetable broth
1/4 cup Olive oil
1/3 cup almond milk (warmed slightly above room temp)
black pepper
1 heaping tbsp Earth Balance margarine



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