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Asparagus Risotto With Orange Pepper And Orange

2 faves
Nutrition per serving    (USDA % daily values)
CAL
468
FAT
23%
CHOL
9%
SOD
93%

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Ingredients for 4 servings

5 cups vegetable broth

1 small bunch asparagus, about 1 pound, ends trimmed and cut into 1-inch pieces

1 tbsp. butter

1 large shallot, finely diced

2 garlic clove, minced

1 small orange bell pepper, seeded and finely chopped

1½ cups arborio rice

Zest of 1 orange

½ cup dry white wine

¾ cup frozen peas, no need to thaw

½ cup freshly grated parmesan cheese

¼ cup chopped fresh parsley

¼ cup chopped fresh chives

Kosher salt and freshly ground black pepper

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