Spring is here and that means it’s time to lean into fresh, bright flavors. Chef Douglas Keane of Michelin-starred Cyrus in ...

Fresh, sweet peas combined with luxurious fat grains of ... make the pea purée and the remaining 500ml/18fl oz to make the risotto. (Add water to make the volume up to 500ml/18fl oz if necessary.) ...

Add snap peas, Parmigiano, crème fraîche, lemon zest and juice, chives, most of the dill, salt and pepper, and stir to combine. If needed, add a splash more stock or water to loosen risotto.

Inspired by Italian risotto and French soubise ... The bright pesto — featuring fresh pea shoots and herbs, ricotta salata, sunflower seeds, and fragrant Meyer lemon — comes together instantly ...

Serve these with roasted veggies or side salad for a great dinner Ingredients 50 gms Carnaroli rice 20 gms green peas 15 gms onions 40 gms fresh artichokes ... Allow the risotto to cool down.

A fresh and vibrant risotto made in the traditional Italian way, with just the right balance of creaminess and zest. Bring a saucepan of water to the boil. Add the peas, boil for 2–3 minutes ...