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Risotto is a dish that is often portrayed as time-consuming, but chef, author and Top Chef judge Hugh Acheson thinks the classic arborio rice concoction has a bad rap.
He walked us through three risotto recipes from his new book The Broad Fork and all make perfect use of spring vegetables. From a bright orange carrot version to a variation that uses spring onions he is full of ideas that will make the staple seem new again.
So watch the video above and learn new ways to enjoy risotto!
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