Servings: 4 as a main, or 6 as a first course
Baldo rice is a great pick for this simple springtime risotto because it releases enough starch as it cooks to warrant only frequent—not constant—stirring, making this less labor intensive than most risottos.
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Absolutely delicious. I love the quicker cooking method that still lets me have a fantastically creamy risotto. You can read my full review at Taking On Magazines: http://bit.ly/15aB1yj
This is delicious and relatively easy. I used a bit more mushroom and asparagus than the recipe calls for in order to increase vegetable content. Will definitely repeat!
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