Spring Risotto With Peas And Zucchini

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Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
324
FAT
28%
CHOL
11%
SOD
17%

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Ingredients for 6 servings

1 cup frozen peas thawed

1/2 cup dry white wine

1 to 2 large zucchini 1 pound cut into 1 2 inch cubes

1/2 cup grated Parmesan cheese plus more for serving

2 cans 14 5 ounces each reduced sodium chicken broth

1/2 cup finely chopped onion

3 tablespoons butter

Coarse salt and ground pepper

1 1 2 cups Arborio rice

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