Another tasty recipe from the Gardener's Community Cookbook. This risotto is full of veggies: carrots (more of those wonderful ones from the farmer's market), tatsoi (instead of the spinach called for in the recipe), asparagus, and leeks. The recipe called for peas and summer squash too, but we left those out because we had so much asparagus. The basil-walnut pesto (seen here on the top) is not much to look at, but is very good--it is essentially a normal pesto, but with walnuts instead of the traditional pine nuts.
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