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1/3 Photos of Basic Risotto
This recipe comes from Judy Johnson and is from the cookbook "Extraordinary Cuisine for Sea & Shore". I choose chicken or beef broth depending on what I am serving this with. Occasionally I'll add in some asparagus tips or grated carrot to give it some color....feel free to add what you'd like.
Units: US | Metric
Serving Size: 1 (298 g)
Servings Per Recipe: 5