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About the Recipe: Celebrate! Spring is coming. Mix up a pot of Italian risotto with vegetable broth until rich, creamy consistency. Stir in some spring onions and baby peas. Add a touch of Parmesan cheese and fresh tender asparagus.
Cook Rice to Creamy Texture: Add about 1 cup broth over rice; cook on low heat until it’s almost absorbed, stir often; continue adding 1 cup broth at a time until rice is creamy and tender about 25 minutes.
Add Vegetables and Seasoning: Fold in spinach and peas. Add cheese and season with salt and ground black pepper to taste.
Serves: 4 to 6
pdf for Copy of Recipe – Spring Garden Risotto
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