Risotto with spring vegetables (Risotto primavera) from Biba's Northern Italian Cooking: Revised Edition by Biba Caggiano

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Notes about this recipe

  • nicolepellegrini on May 11, 2020

    Recipe says to use whatever spring vegetables you have on hand. I stuck mostly with the suggested ones, though I didn't have asparagus so I used some cauliflower I needed to finish off. Very nice light, Spring flavor and easy to put together with all the vegetables cooking together with the rice (though that made a lot of risotto to keep stirring in my saute pan! Be sure to use a big enough one!)

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