I went out for an amazing dinner the other week with a friend and my main was a gorgeously green nettle risotto – it tasted incredible and I dont know about you but there’s something about purely green dishes which I always associate with health and vitality.
So I decided to make a vibrant green risotto for you, no nettles (but I really want to try that) just bursting with flavour and beautiful greens; spinach, peas & broad beans. Then for added taste and green goodness a big helping of pea and spinach pesto stirred in.
And you’ve got to try my pea and spinach pesto! It’s absolutely delicious in this recipe but equally good as a toast topper. Delicious.
And my top tip for a rich gooey risotto (the way I like it), cover when cooked and let it stand for 10-15 minutes. Sticky and packed with flavour.
Did you know that I have a new cookbook?
It's called Rebel Recipes and I'm so proud of it. If you like my recipes I know you'll love my cookbook - It took me over a year to develop (and years in the making) and it's packed with deliciously vibrant veg packed recipes!
Here's a sneak peak...
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