One-pot oven risotto from Go-To Dinners (page 158) by Ina Garten

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 substitute broccolini, broccoli, snow peas, snap peas, or frozen green peas for asparagus. You may use the Homemade chicken stock recipe on p. 83.

  • julesamomof2 on March 20, 2023

    Made exactly as per instructions and my risotto turned out mushy. Not a little mushy, a lot mushy. Sometimes it's better to just stick to a method that works.

  • anya_sf on November 02, 2022

    I made 3/4 recipe, yielding 2 dinner servings + 1 lunch. In addition to the asparagus, I stirred in some peas and cooked shrimp at the end. Very good flavor. The texture wasn't quite as good as traditional risotto, but sometimes the convenience is worth the trade-off.

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