Spring Vegetable Risotto with Fennel and Spinach

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Appears in Cook's Illustrated May/June 2008

Bland flavor and mushy vegetables can ruin this Italian classic. Could we boost taste while improving the vegetables’ texture?

SERVES 4 as a main course or 6 as a first course

TIME 1¾ hours

WHY THIS RECIPE WORKS

For a flavorful spring vegetable risotto recipe, we simmered the trimmings from leeks and other vegetables in chicken broth before stirring the broth into the rice.

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