Risotto with spring vegetables, tomato, and basil from Essentials of Classic Italian Cooking (page 251) by Marcella Hazan

Where’s the full recipe - why can I only see the ingredients?

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

  • Pamsy on July 31, 2022

    This was okay, colourful, but the flavours of the vegetables didn't shine through. However, as I always have the ingredients in the fridge, I may well make again. UPDATE; Duck stock improves the flavour as did roasting the halved cherry tomatoes for 10 mins before adding to the rice, 5 mins before the end of cooking.

  • e_ballad on January 30, 2018

    A good risotto, but not an amazing risotto.

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