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Spring Risotto with Peas and Zucchini


Spring Risotto with Peas and Zucchini Recipe

Ingredients:
  • 2 cans (14.5 ounces each) reduced-sodium chicken broth
  • 3 tablespoons butter
  • 1 to 2 large zucchini (1 pound) cut into 1/2-inch cubes
  • Coarse salt and ground pepper
  • 1/2 cup finely chopped onion
  • 1- 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 1 cup frozen peas thawed
  • 1/2 cup grated Parmesan cheese
Directions:
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Rank

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