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Grilled Risotto Primavera Recipe

Nutrition per serving    (USDA % daily values)
CAL
636
FAT
48%
CHOL
0%
SOD
103%

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Ingredients for 4 servings

8 basil leaves, chiffonade

Salt and freshly ground pepper

1/4 cup olive oil, divided

1 onion, finely chopped

6 to 7 cups simmering vegetable stock

1 cup dry white wine

1/2 cup fresh peas

6 stalks asparagus, trimmed

2 cups arborio rice

1 cup fresh corn kernels

Freshly grated Parmesan cheese

2 shallot, finely chopped

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