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Mixed Vegetable Risotto


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2 tablespoons extra virgin olive oil, divided

3 ounces asparagus, cut into ½-inch pieces (about ½ cup)

1 medium carrot, cut into ½-inch pieces (about ¹?³ cup)

1 teaspoon salt, divided

¾ teaspoon freshly ground black pepper, divided

1 small shallot, finely chopped (about ¹?³ cup)

3 cloves garlic, finely chopped

¼ large red pepper, chopped (about ¼ cup)

1½ cups Arborio rice

½ cup white wine

6 cups chicken broth, hot

¹?³ cup ¼-inch diced zucchini

¾ cup chopped mushrooms (any variety, cremini work very well)

½ cup frozen peas, not defrosted

½ cup frozen corn, not defrosted

¹?³ cup grated Parmesan

1 tablespoon unsalted butter

zest from ½ lemon

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