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Spring Vegetable & Meyer Lemon Brown Rice Risotto

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Spring Vegetable & Meyer Lemon Brown Rice Risotto

Ingredients

  • 1/2 lb asparagus
  • 3 quarts water
  • pinch of salt
  • 1 t olive oil
  • 2 cloves of garlic, minced
  • 1/2 c finely chopped yellow onion
  • 1 c uncooked brown rice
  • 1/2 c white wine
  • 6-7 c vegetable broth
  • 1 large carrot, julienned
  • 1 c sweet peas
  • 1/4 grated parmesan cheese (optional)
  • 2 t meyer lemon juice
  • 2 t meyer lemon zest
  • salt &; pepper to taste
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