Rosemary Saffron Risotto

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Nutrition per serving    (USDA % daily values)
CAL
482
FAT
96%
CHOL
0%
SOD
88%

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Ingredients for 4 servings

2 Tbs Olive Oil

1 Small Onion, minced

1 Cup Arborio Rice

1/8 tsp Saffron Threads, crushed

1/2 Cup White Wine (dry)

2 Cups Vegetable Stock (or use 1 veg. bullion cube and omit salt)

1 Tbs Fresh Rosemary, coarsely chopped, plus more for garnish

1 tsp Salt

1/8 tsp Black Pepper

1 Tbs Earth Balance, cut into small pieces

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