Asparagus and green pea risotto with fresh herb tarka from Eats Well with Others by Joanne Bruno

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Notes about this recipe

  • Jane on May 06, 2012

    I really liked this risotto and it had the advantage of being low in fat. It was very fresh and spring-like with lots of vegetables. The asparagus stock, which you pre-make, gave a good base flavor and then adding the tarka of herbs right at the end was a great flavor boost. I didn't have basil or rosemary to hand so used chives and oregano, which worked well - I think you could really use any fresh herbs you like.

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