Risotto with romaine and fennel (Risotto con lattuga e finocchi) from Verdura: Vegetables Italian Style by Viana La Place

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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

  • Lepa on May 06, 2019

    This is a simple and delicious risotto.

  • Nancith on June 25, 2018

    Mild but flavorful risotto! Wasn't sure how Romaine lettuce would work in this dish, but it was a winner. Recipe begins with cooking all vegetables in butter & oil for 20 minutes before adding the rice, which I was not prepared for--should have started cooking sooner! Uses no wine either, so one less step in the process. Definitely needs a side with textural & flavor contrast to brighten it up.

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