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Home Cooking

Adding crunch to risotto

michaeljc70 | Feb 8, 202004:51 PM     6

I had one of the best risottos ever this week at a restaurant. It had a vegetable crunch to it. It was not peas (which it had). I was thinking scallions or sugar snap peas sliced up. The pieces were too small to really figure out visually. It really didn't taste oniony so I doubt it was scallions. It was served with scallops.

The menu description was "Scallops, Parmesan Risotto, English Peas, Citrus Vinaigrette ". Any ideas? I'd love to recreate it. I should have asked.

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