Venice-based cook and writer Skye McAlpine has a food blog for all the right reasons. “From My Dining Table” is where she shares her recipes and secrets.
When we came across this lively, summery recipe we couldn’t resist. The risotto dish is often misunderstood in the United States, yet, Italians are creative and can turn any dish into a treat. We love her innovative approach, and do agree that adding mint helps keep the dish light and fresh.
2 tbsps olive oil
600g arborio rice (risotto rice)
250ml white wine
small bunch (roughly 20 stems) of fresh asparagus
I medium courgette
120g fresh garden peas
1.2l vegetable stock
60g grated parmesan
small bunch of fresh mint