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Bring vegetable broth to boil in heavy medium saucepan. Add asparagus pieces and cook until crisp-tender, about 2 minutes. Using slotted spoon, transfer asparagus to bowl. Add white wine and saffron threads to vegetable broth and bring to simmer. Heat olive oil in another heavy medium saucepan over medium heat. Add rice and stir until translucent, about 2 minutes. Mix in all but 1/4 cup broth mixture. Simmer rice uncovered until tender and creamy but still slightly firm to bite, stirring occasionally, about 20 minutes. Mix in peas, then asparagus and Parmesan cheese. Add remaining 1/4 cup broth if risotto seems dry. Season with salt and pepper. 2 Servings; Can be doubled. Bon Appetit April 1995 Per serving: 462 Calories (kcal); 28g Total Fat; (81% calories from fat); 11g Protein; 3g Carbohydrate; 21mg Cholesterol; 508mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (996g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 46 (36%)|
|Amt Per Serving||% DV|
|Total Fat 5.1g||7 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 2823.3mg||97 %|
|Potassium 44.8mg||1 %|
|Total Carbohydrate 10.7g||3 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 10.7g|
|Protein 0.1g||0 %|
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Calories per serving: 129
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