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Baked Risotto Primavera

Yield: 4-6 servings

Tessa Arias Spring is here. The trees are back to being lush and green, not that they ever really went a big change here in Arizona. We don't really get seasons here...
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3 Responses to “Baked Risotto Primavera”

  1. #
    Tracey — March 23, 2012 at 1:55 am

    Love that this doesn't call for endless stirring – I'm just not that motivated lately. It sounds great and looks so good with the bright colors!

  2. #
    kokostanley — March 26, 2012 at 4:29 am

    Looks amazing, Will definitely be trying it!

  3. #
    Lauren — May 1, 2012 at 2:19 am

    So good! Made this tonight and my 8, 7 and 6 year old all cleaned their plates.

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