I love spring veggies – broad beans, baby courgettes and spring petit pois. And try to find all kinds of ways of using them. We also have skinny little green asparagus spears around the moment. The weather turned nasty this weekend – so risotto seemed to tick all of the boxes. And here’s the result.
If making risotto scares the heck out of you – don’t let it. This recipe is simple – 15 easy steps – and if you follow it to the T – you’ll get a great result. The secret is really that you need to stay with your rice – giving it your undivided attention for about 17 minutes. But that love will pay off with a creamy, delectable result. Worth every second.