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Spring Risotto With Peas And Asparagus


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1 1/2 cups water

2 (14 1/2-ounce) cans vegetable broth

2 tablespoons olive oil

1/4 cup finely chopped shallots

1 cup uncooked Arborio rice or other short-grain rice

1/3 cup dry white wine

1/2 teaspoon salt

1/4 teaspoon black pepper

2 cups shelled green peas (about 1 1/2 pounds unshelled green peas)

1/2 cup asparagus, diagonally cut into thin slices

1 teaspoon grated lemon rind

1 teaspoon chopped fresh mint

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