Risotto with asparagus, courgette and peas (Risotto con asparagi, zucchini e piselli) from Gennaro: Let's Cook Italian: Favourite Family Recipes (page 64) by Gennaro Contaldo

  • asparagus
  • Parmesan cheese
  • onions
  • courgettes
  • peas
  • Arborio rice
  • vegetable stock
  • dry white wine
  • extra virgin olive oil
  • EYB Comments

    Can use fresh or frozen peas. See recipe for variations.

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

  • Eat Your Books

    Can use fresh or frozen peas. See recipe for variations.

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