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Spring Risotto

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Spring Risotto

Ingredients

  • 6 asparagus spears, trimmed, cut into 1-inch (2.5 cm) lengths
  • 1 cup (250 ml) peas (fresh or frozen)
  • 6 cups (1.5 l) homemade or high-quality prepared chicken stock (approximate)
  • ¼ cup (50 ml) extra virgin olive oil
  • 2 tbsp (25 ml) butter
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups (500 ml) short-grained italian arborio rice
  • ½ cup (125 ml) dry white wine
  • 1 small yellow zucchini, washed, trimmed and diced
  • 1 small green zucchini, washed, trimmed and diced
  • 1 cup (250 ml) grated parmigiano-reggiano
  • 2 tbsp (25 ml) chopped fresh basil
  • 2 tbsp (25 ml) chopped flat-leaf parsley
  • salt and freshly ground black pepper
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Published 2014-09-09 18:50:47 (2 years ago).

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