Spring Vegetable Risotto

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Williams-Sonoma
Nutrition per serving    (USDA % daily values)
CAL
705
FAT
61%
CHOL
11%
SOD
21%

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Ingredients for 4 servings

5 cups vegetable or chicken broth

1 1/2 cups dry white wine

1 Tbs. unsalted butter

3 Tbs. olive oil

1 small yellow onion, finely chopped

2 cups arborio rice

1 lb. zucchini, cut into 1/2-inch chunks

2 cups frozen baby peas

1/4 cup minced fresh mint

2/3 cup grated Parmigiano-Reggiano cheese

Salt and freshly ground pepper, to taste

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