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Saffron Risotto Primavera

2 faves
Nutrition per serving    (USDA % daily values)
CAL
695
FAT
51%
CHOL
7%
SOD
112%
Uploaded by: Emanuela Municchi

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Ingredients for 2 servings

3 cups canned vegetable broth

8 ounces slender asparagus, ends trimmed, cut into 1-inch pieces

1 cup dry white wine

1/4 teaspoon saffron threads

1 1/2 tablespoons olive oil

1 cup arborio rice or medium-grain white rice

1 cup frozen petit peas, thawed

1/3 cup grated parmesan cheese (about 1 ounce)

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