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Spring Vegetable Risotto

Nutrition per serving    (USDA % daily values)
CAL
573
FAT
34%
CHOL
13%
SOD
111%

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Ingredients for 4 servings

10 thin asparagus spears, cut into 1-inch pieces on the diagonal

1 large handful sugar snap peas, ends trimmed

1 cup shelled fresh English peas

2 tablespoons butter

1 small yellow onion, finely diced

1 tablespoon fresh thyme leaves

1/2 cup dry white wine

2 cups arborio rice

6 cups vegetable stock

1/2 cup freshly grated parmesan cheese

2 tablespoon fresh tarragon, chopped

Zest and juice of 1 large lemon

Salt and freshly ground black pepper

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