Saffron risotto with fresh favas and green garlic from The Simple Art of Vegetarian Cooking: Templates and Lessons for Making Delicious Meatless Meals Every Day (page 154) by Martha Rose Shulman

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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

  • Eat Your Books

    Can substitute tarragon, chives or a combination for parsley. See recipe for a variation. The recipe suggests using one of this book's recipes for Simple vegetable stock, Garlic stock or Porcini mushroom stock.

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