Notes about Recipes in this book

• Lemon risotto with peas, tarragon, and leeks

  • hillsboroks on January 17, 2015

    This risotto has loads of fresh flavor but is straight forward to prepare. I prepared it through adding all the broth then just kept it warm until everything else for dinner was ready. I used defrosted frozen petite peas and just stirred them in with the lemon and cheese and only cooked it until the peas were warm but still bright green and fresh tasting.

• Spring vegetable carbonara

  • ndbrian on February 18, 2018

    I substituted gemelli and it worked fine.