Pea, ricotta and lemon zest risotto (Risotto con piselli, limone e ricotta) from River Cafe Cookbook Green by Rose Gray and Ruth (Ruthie) Rogers

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • e_ballad on April 23, 2020

    A great risotto, though I didn’t have fresh peas & used frozen instead (6 cups or 900g, instead of the 3kg peas in the pod). I used a fresh ricotta that was firmer than the usual commercial variety & it worked really well.

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