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Spring Risotto With Pea Coulis

Ingredients

• 2 tbsp. Earth Balance Butter
• 1 tbsp. olive oil
• 2 leeks, cleaned and thinly sliced
• 2 small yellow squashes, chopped
• ½ cup diced carrots
• 1 red bell pepper, chopped
• 1 bunch asparagus, chopped
• 1 cup spring peas, shelled or thawed
• 1 cup cherry tomatoes, quartered
• 1 cup arborio rice
• 4 cups vegetable broth
• ⅛ tsp. cayenne pepper
• ¼-1/2 tsp. crushed red pepper
• 2 tbsp. nutritional yest
• ⅛ tsp. sweet paprika
• salt/pepper to taste
• 2 cup peas, fresh or thawed
• 2 cloves garlic
• 1 tsp. fresh mint leaves
• ¼ cup basil leaves
• 2 tbsp. olive oil
• 2 tsp. white wine vinegar
• ½ cup pea shoots, torn into pieces
• ½ tsp. olive oil
• 1 /4 tsp. white balsamic vinegar
• salt/pepper

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