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Brown Rice Spring Vegetable Risotto

1 fave
Nutrition per serving    (USDA % daily values)
CAL
406
FAT
38%
CHOL
7%
SOD
57%

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Ingredients for 6 servings

1 quart vegetable broth

2 tablespoons olive oil

1 tablespoon butter

2/3 cup grated parmesan cheese

2 zucchini, trimmed and chopped

5 cups water

2 cloves garlic, finely chopped

1 cup finely chopped onion

1/2 cup fresh or frozen and thawed peas

2 cups uncooked short-grain brown rice

Sea salt and pepper to taste

1/2 pound (about 1/2 bunch) asparagus, trimmed and cut into 2-inch pieces

2 carrots, trimmed and chopped

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