This risotto, straight from Rome, gets its flavor and color from cooked spinach, arugula and spinach. Its smoothness is a product of butter, cream, and cheese.
Apr 19, 2003 by Tom Valenti
This stew of carrots, turnips, parsnips, onion, flavored with plenty of spices, is a vegetarian’s dream recipe but satisfies even the biggest carnivore.
- Quick Glance
- 1 H
- 3 H