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If you would prefer a simple lemon risotto, omit the asparagus and peas.

Source: Martha Stewart Living, April 2005




Making Basic Risotto Ahead: Follow the recipe for lemon risotto through step 3. (You will have used about 4 to 4 1/2 cups of stock.) Remove from heat. Using a wooden spoon, spread rice into a thin layer on a rimmed baking sheet. Refrigerate up to 24 hours. Cover the remaining stock (if not using that day, transfer it to the refrigerator). To finish risotto: Bring stock to a boil; turn off heat. Scrape rice from sheet into a medium saucepan. Stir in stock, 1/2 cup at a time, and cook, stirring constantly, as in main recipe, until risotto is done. Follow step 5 of main recipe.

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