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Early Summer Risotto With New Garden Vegetable & Herbs

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

4 cups vegetable stock

2 small or 4 baby yellow squash

4-6 baby carrots, scrubbed

1/2 cup new peas, shelled

3 Tablespoons salted butter, divided

1 tablespoon extra virgin olive oil

3/4 cup diced onion (I like to use red)

1 cup arborio rice

1/4 cup dry white wine or vermouth

1 cup freshly grated parmesan

salt to taste

1/4 teaspoon freshly ground white pepper (black works too)

2 Tablespoons chopped fresh basil

1 teaspoon fresh thyme leaves

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