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Spring Vegetable Risotto
Ingredients
  • Arborio rice: 1 ½ cups
  • Asparagus spears, trimmed and cut into 1-inch pieces: 1 bunch
  • Mushrooms, sliced: 1 cup
  • Sweet peas, fresh or frozen: 1 cup
  • Vegetable broth: 4 cups
  • White wine: ½ cup
  • Shallot, finely chopped: 1
  • Garlic cloves, minced: 2
  • Parmesan cheese, grated: ½ cup
  • Olive oil: 2 tablespoons
  • Salt and pepper to taste
Steps
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