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Risotto Primavera


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1 1/2 teaspoons olive oil

3 cups (2-inch) diagonally cut asparagus

2 cups chopped yellow squash

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 garlic clove, minced

1 cup water

2 (14-ounce) cans fat-free, less-sodium chicken broth

1 tablespoon butter

2 cups chopped leek

1 1/2 cups Arborio rice

1/2 cup dry white wine

1/2 cup (2 ounces) grated fresh Parmesan cheese, divided

1 1/2 teaspoons chopped fresh thyme

1/2 teaspoon salt

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