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Risotto-Style Orzo With Spring Vegetables

Nutrition per serving    (USDA % daily values)
CAL
767
FAT
173%
CHOL
115%
SOD
38%

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Ingredients for 4 servings

4 tablespoons (1/2 stick) unsalted butter*

1 small yellow onion, finely chopped

1/2 cup fresh or frozen peas*

4 cups chicken or vegetable broth*

1 1/2 cups uncooked orzo pasta*

Chopped parsley

1 cup grated Parmesan cheese

1 cup sliced carrots

Salt and pepper to taste

1 cup sliced mushrooms

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