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Risotto With Asparagus And Peas


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1 Tbs. olive oil

1 large leek or one medium-sized yellow onion, chopped (about 1 1/2 cups)

1 1/2 cups Arborio rice

1/2 cup dry white wine or vermouth

4 cups low-sodium vegetable broth

1 tsp. salt

1 lb. asparagus, trimmed and cut into 1-inch pieces, tips set aside

1 cup frozen peas

1/2 cup Parmesan cheese

2 tsp. balsamic vinegar

1/4 cup chopped fresh parsley, optional

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