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Spring Risotto

Gluten free • 50 mins to make • Serves 4-6

Produce

1 lb Asparagus
1 Onion, small
1 cup Peas, frozen

Canned Goods

6 cups Chicken broth

Pasta & Grains

1 1/2 cups Arborio rice

Baking & Spices

1 Kosher salt and freshly ground black pepper

Oils & Vinegars

1 tbsp Olive oil

Dairy

2 tbsp Butter
1/4 cup Parmesan cheese

Beer, Wine & Liquor

3/4 cups White wine, dry
Shebrie Jones
Shebrie Jones • 1 year ago

Spring Risotto from FoodNetwork.com