Risotto with Vegetables

From How To Cook Everything: Simple Recipes for Great Food

Cookbook

Author(s): Mark Bittman, Alan Witschonke

Page 210

Cuisine: Italian

Course: Main Courses

Reviews

1 reviews, average rating 4.0 / 5

Sort: Date ↓ Rating ↕ Difficulty ↕ Cooked ↕

kyaralao

15 years ago

★ ★ ★ ★ ★ 4/5

0 found this helpful Sign in to mark helpful

It's a basic risotto, it does its job. Good with artichokes and asparagus. The carrots are added in Step 2 with the onions and celery, but I would prefer to add them a bit later so they keep more of their own texture.

Report