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Springtime Risotto


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8 cups reduced-sodium vegetable broth

1 tablespoon olive oil

8 ounces asparagus, trimmed and cut into 2" pieces

1 1/2 cups peas

2 cups thinly sliced fennel bulb

1/2 cup chopped shallots or onions

1 clove garlic, chopped

1 1/2 cups Arborio rice

1/2 cup white wine or nonalcoholic white wine

1/4 teaspoon crushed saffron threads

1 cup finely chopped tomatoes

1/2 cup shredded fresh basil

4 tablespoons parmesan curls

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