• Add vegetable broth and water to small sauce pan and keep over low heat in preporation for adding to the risotto
• In large sauce pan saute onions and garlic in butter until fragrant
• Add wine and reduce heat to simmer
• Add herbs, lemon juice, and Arborio rice
• Once all the wine is absorbed slowly add the broth ½ cup at a time simmering over low heat
• Stirring as the broth gets absorbed, add another ½ cup repeating until all the broth is mixed in... about 25 to 30 minutes total
• Mix in ricotta and serve

Optional: 1 tbsp red pepper flake or serano Balsamic for a kick of heat