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Couscous Risotto With Shrimp, Asparagus And Peas

Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

1 1/2 cups frozen green peas

24 asparagus spears (about 12 ounces), trimmed, cut into 1-inch pieces

3 medium carrots, peeled, cut into matchstick-size strips

3 ounces snow peas, trimmed, cut diagonally in half

6 tablespoons olive oil

32 uncooked large shrimp, peeled, deveined

1 onion, chopped

1/2 cup chopped shallots

4 cups uncooked Israeli couscous

1 pound plum tomatoes (about 8), seeded, chopped

2 cups dry white wine

2 cups vegetable stock or canned vegetable broth

1 cup whipping cream

1 cup freshly grated Parmesan cheese (about 3 ounces)

3 tablespoons unsalted butter

2 tablespoons chopped fresh Italian parsley

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