Risotto With Zucchini Blossoms And Saffron Recipe

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Nutrition per serving    (USDA % daily values)
CAL
309
FAT
25%
CHOL
5%
SOD
37%

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Ingredients for 4 servings

1 red onion, diced

1 cup carnaroli rice

2 cups vegetable stock

2 tablespoons Parmesan

1/2 white wine

Salt and freshly ground black pepper

2 zucchini blossoms

1 tablespoon olive oil

Pinch saffron

1 tablespoon butter

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