Spring Vegetable Risotto

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Rebecca

ingredients

• 2 1/2 tsp. olive oil
• 2 small fennel bulbs, chopped (2 cups)
• 8 green onions, chopped (1 cup)
• 1 small leek, white and light green parts chopped (1 cup)
• 5 cloves garlic, minced (5 tsp.)
• 1/2 cup white wine, room temp
• 1 1/2 cups Arborio rice
• 3 1/2 cups low-sodium vegetable broth
• 1 cup chopped fresh mixed herbs, such as dill, tarragon, and basil, divided
• 1 lb. asparagus, cut into 1-inch pieces and lightly steamed
• 4 oz. goat cheese

Source: VegTimes

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