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1/1 Photo of Bobby Flay's Quick Saffron Risotto With Roasted Asparagus
From the April/14/2006 Life Magazine. A bit of a pain to make, but very good. I used one can of Broth and 3 cups of chicken bouillon. If you need more just add water.
Units: US | Metric
Serving Size: 1 (627 g)
Servings Per Recipe: 4