Spring Risotto With Zucchinis And Peas

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The Foodies' Kitchen
Nutrition per serving    (USDA % daily values)
CAL
293
FAT
21%
CHOL
8%
SOD
18%

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Ingredients for 6 servings

2 cans (14.5 ounces each) reduced-sodium chicken broth

3 tablespoons butter

1 to 2 large zucchini (1 pound), cut into 1/2-inch cubes

Coarse salt and ground pepper

1/2 cup finely chopped onion

1 1/2 cups Arborio rice

1/2 cup dry white wine

1 cup frozen peas, thawed

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