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Spring Risotto with Peas and Zucchini
- 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:View on PBS Food
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