SPRING: PEA, CARROT, AND CHIVE RISOTTO
Steps:
- Bring a medium pot of salted water to a rolling boil over high heat. Add the peas and carrots and boil for 2 minutes (if using frozen peas, then just cook the carrots). Strain the vegetables through a fine-mesh sieve and cool under cold running water. Set aside.
- Add the cooked peas and carrots and the chives to the risotto when you add the butter and Parmesan.
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