Garden Risotto Recipe

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Ellie Krieger on Food Network
Nutrition per serving    (USDA % daily values)
CAL
300
FAT
15%
CHOL
2%
SOD
29%

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Ingredients for 6 servings

1/4 cup freshly grated Parmesan

Freshly ground black pepper

1/2 pound asparagus, steamed and cut into 3/4-inch pieces

1 medium onion, chopped

1 1/2 cups Arborio rice

3 lightly packed cups baby spinach leaves

3/4 teaspoon salt

1/2 cup dry white wine

6 cups low-sodium chicken broth

2 teaspoons olive oil

1 cup frozen peas

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