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Risotto Primavera
Ingredients
  • 7 ½ to 8 cups hot vegetable broth, or chicken broth, homemade or store-bought
  • 1 tablespoons extra-virgin olive oil
  • 3 cloves mined garlic
  • 1 medium onion, chopped
  • 1 ¾ cups Arborio rice, or other short-grain Italian rice
  • ¼ cup dry white wine
  • 1 cup diced zucchini
  • 1 cup frozen peas, thawed
  • 1 cup asparagus, cut into 1-inch pieces
  • 1 ⅓ cup cherry , or grape tomatoes, halved
  • ¼ teaspoon Kosher salt
  • ¼ cup chopped fresh basil
  • 1 tablespoon unsalted butter, cut into pieces
  • ½ cup freshly grated Pecorino Romano, or Parmesan cheese, plus more for serving
  • Freshly ground black pepper, to taste
Steps
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