This is a beautifully simple risotto paired with a vibrant and punchy chive oil. Do not be put off by the idea of infusing your own oil. It is simpler than you think and takes very little time and effort. The base of this risotto comes from leeks. Gentler in flavour than onion, they add a subtle sweetness that works well with the punchy chive oil. Make the chive oil ahead of time if you like. I usually make it the day before to allow time for the flavours to infuse.
Read MoreI love the vibrancy of this dish. The lively green always brings a smile to the table as does the fresh and bright asparagus - a true nod to spring.
Read MoreCavolo nero, also known as Lacinato kale, is the taller, darker Italian cousin of curly kale. With its dark, dinosaur grooved leaves, it is easily recognisable. Cavolo nero has a rich and earthy taste but is slightly sweeter than regular kale.
Read MoreThere’s something incredibly comforting about a risotto and at the moment comfort is something I crave. My pea, feta mint risotto to be bright, light and zesty and is perfect for spring.
Read MoreThis recipe was originally written for Town & Country UK.
I love the nuttiness of spelt and it is delicious in a risotto. The addition of parsnip means that you get a good dose of vegetables in this risotto (or speltotto). Feel free to use dried rosemary or thyme if you do not have tarragon
Read More
