Risotto alla Primavera

I have never been a great fan of fettuccine or capellini alla primavera. Most renditions of this pasta are uninteresting versions of Chinese stir-fried vegetables and noodles. Only the stir-fry is better because it has ginger and garlic. But this risotto is a different story. The gremolata acts as the Chinese ginger-and-garlic flavor enhancer and brightens up the dish considerably. The tomatoes are a big plus as well.