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Cristina’s Risotto With Fresh Peas And Asparagus

2 faves
Nutrition per serving    (USDA % daily values)
CAL
537
FAT
76%
CHOL
23%
SOD
32%

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Ingredients for 6 servings

1 cup of fresh peas blanched for 2 minutes in boiling water, drain rinsed with cool water and set aside

1 cup of asparagus tips blanched for 2 minutes in boiling water, drain rinse with cool water and set aside

6-½ cups chicken stock, homemade or store-bought organic chicken broth, heated through ½ teaspoon saffron

3 tablespoons extra-virgin olive oil

6 tablespoons unsalted butter

1 medium yellow onion, diced small

½ teaspoon kosher salt

2 cups Arborio rice

1 cup dry white wine

1 cup grated Parmesan cheese

zest from 1 lemon

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