Musings: Spring Green Risotto

If you were a BB member when we made Ina’s risotto cakes, you KNOW how delicious her risotto recipes are. But what about this one? Have you tried it before? How did it turn out for you?

We’ll start posting her Spring Green Risotto on Thursday, May 13.

But first, let’s discuss!


6 Responses

  1. DELISH! Love risotto and love love love that it is wearing spring green!

  2. I made this early because I thought that it and the grilled shrimp together would make a nice Mother’s Day dinner (it did!).

    I word of warning about this recipe – it is very lemony. I used half the amount of zest and juice and it still had a distinct lemon taste. So, unless you LOVE lemon, be careful of that.

    I also halved the amount of pepper and that was the right amount for us.

    With those changes, this recipe is a keeper for us. Enjoy!

  3. Couldn’t swing this one. My son relapsed with strep throat this week because the Urgent Care dr gave us a weak antibiotic. Grrr….. Hope to make the shrimp recipe though!

  4. This was fabulous. Had it for dinner tonite.

  5. I made risotto with brown rice. Took a LOT longer and used more chicken stock than the recipe called for, but I knew this going in. I certainly don’t think the taste suffered from using brown rice.

  6. I finally got around to writing my post, and it’ll go up tomorrow (june 4th). I actually cooked it a couple of weeks ago and LOVED it. I’m hoping to find the time for both recipes next month!!

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