Risotto with lemon from How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food (page 518) by Mark Bittman

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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

  • damazinah on June 16, 2016

    Quite good. The lemon adds a bright note that sets this recipe apart from your basic risotto. I had some asparagus I needed to use, so I cut it into bite-size pieces & stirred it with the last addition of broth.

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