Risotto has a fussy reputation
, but it’s utterly weeknight-friendly and can be made start to finish in just over half an hour. It’s also versatile and adaptable, and a great way to use up ingredients you already have in your kitchen, including frozen vegetables. In this recipe from our book “Cook What You Have,” which draws on pantry staples to assemble easy, weeknight meals, we transform a few basic ingredients into a risotto bursting with bright, bracing flavors.
For more recipes, go to Christopher Kimball’s Milk Street at 177milkstreet.com/ap
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