Spring risotto with asparagus, peas, and Fontina from The Italian Vegetable Cookbook: 200 Favorite Recipes for Antipasti, Soups, Pasta, Main Dishes, and Desserts by Michele Scicolone

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • veronicafrance on May 14, 2015

    This was pretty good. I used broad beans fresh from the garden instead of peas, and because I'm on a diet I substituted curd cheese for the fontina. Yes, it would certainly have been better with fontina, but we still enjoyed it.

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