Servings: six to eight
You can embellish the basic method, adding peas or fava beans to make a spring vegetable mélange, or you can toss the sautéed asparagus with hot pasta. Or serve this as a side dish for roast chicken, lamb, or pork.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
This is spectacular and easy - what could be better? I didn't have the parsley and didn't miss it...but I added lemon zest at the final toss which brightened it up nicely. Might use a little less butter next time - but otherwise perfect!!
This is a great recipe! Although it is very easy and quick to make it is quite sophisticated and easy to customize with sauted mushrooms or other additions.
This recipe is a keeper. The six minutes is bang on. While our steaks were resting I did this up and it was just the perfect texture.I tossed in some sauted mushrooms when it went into the serving dish which added a nice flavour.Will serve this up again and again!!! Thank you yet again Fine Cooking.
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?