Serves 4-6

Ingredients

3 1/2 cups chicken stock

3 garlic cloves, coarsely chopped

2 tablespoons extra-virgin olive oil

1 cup Arborio rice

1 tablespoon fresh winter savory, coarsely chopped

1 tablespoon fresh thyme, coarsely chopped

1 tablespoon fresh flat-leaf parsley, coarsely chopped

Salt and freshly ground black pepper

Juice from 1 lemon

Instructions

Heat the olive oil in a large pot over medium heat.  Add the garlic and cook for about 5 minutes to soften.  Add the herbs and rice and cook, stirring, for 2 minutes longer.

Working in batches, pour the chicken stock into the pot and cook for about 15- 20 minutes, stirring occasionally.  Stir in the lemon juice and season with salt and pepper.  Remove from the heat and place in a serving bowl or individual bowls.  Serve immediately.