Light enough for spring lunch, hearty enough to satisfy as dinner on a chilly night, and as good a starter as it is a main

I cannot preface this recipe better than Skye McAlpine, who writes that, “as the name suggests, this risotto is a celebration of spring and all the glorious, verdant produce the season brings with it”. Verdant, certainly, but also pleasingly dense – this is a dish that champions the abundance of this time of year, while also acknowledging that it can still be bloody chilly once the sun goes down, both here in the UK and in north-east Italy, where risotto originates. It’s also a dish that’s versatile enough to incorporate whatever looks good in your local area over the coming weeks, as well as one that can be served in smaller portions as a primi piatti, or in more generous ones as a main course. Continue reading…
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