Baked pasta risotto with peas, mascarpone + spinach from Food52 by Caroline Wright

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Notes about this recipe

  • Eat Your Books

    Can substitute vegetable broth for chicken broth.

  • FJT on May 23, 2016

    I made this because I had some mascarpone and spinach that needed to be used up and this was the most appealing recipe that came up when I searched on those ingredients! I was slightly concerned that it might be bland, so I tweaked the recipe and was very glad I did. I added a fat clove of garlic and a heaped teaspoon of chilli flakes to the onion at the start; a large handful of parmesan to the pasta along with the mascarpone and some basil leaves to the spinach and peas. The recipe has a typo about the amount of stock - I used the 1.5 cups in the ingredients list and this was just about right - the 2 cups mentioned in the instructions would make it very soupy. This ended up being quite tasty and I might consider making it again with some different flavours / vegetables.

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