Lemon and asparagus risotto with maple-glazed pancetta from Basics to Brilliance (page 142) by Donna Hay

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Notes about this recipe

  • raybun on March 07, 2018

    A great fresh tasting risotto, full of spring flavours from the asparagus to the lemon zest. Add maple basted bacon and a fistful of freshly grated Parmesan and you’ve got yourself a delicious dinner.

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