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  "difficulty": "medium",
  "prepTime": 20,
  "cookTime": 30,
  "totalTime": 50,
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      "label": "6 oz asparagus, trimmed and cut into 2-inch pieces",
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      "label": "1/4 tsp pepper",
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      "label": "2 tbsp lemon juice",
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      "label": "8 oz fresh buffalo mozzarella, torn",
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      "instruction": "Risotto: Pour broth into saucepan; stir in bay leaves and bring to simmer. Reduce heat to low to maintain heat.",
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Ingredients

Instructions

  1. Risotto: Pour broth into saucepan; stir in bay leaves and bring to simmer. Reduce heat to low to maintain heat.
  2. Heat oil in large high-sided skillet set over medium heat; cook shallots, green onions and garlic for 3 to 5 minutes or until shallots are translucent and tender. Stir in rice, salt and pepper; cook for 2 to 3 minutes or until well coated. Pour in wine; cook, stirring constantly, until most of the liquid is absorbed.
  3. Stir in 1 cup broth; cook, stirring frequently, until broth is absorbed. Repeat with another cup of broth. Stir in asparagus, sugarsnap peas, watercress and peas. Add broth, 1 cup at a time, stirring until all of the liquid is absorbed before adding the next addition, until rice and vegetables are tender, about 20 minutes. (If risotto is dry, stir in enough broth or water for desired consistency.)
  4. Dandelion Pesto: Meanwhile, in food processor, pulse garlic until minced. Add dandelion greens, basil, oil, pine nuts, Parmesan, salt and pepper; pulse until smooth.
  5. Stir pesto into risotto. Cook for 1 minute or until heated through. Stir in half of the lemon zest, and juice. Divide among 4 bowls. Top with mozzarella and remaining lemon zest. Garnish with torn basil.