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A risotto for Spring

March 24, 2011

My lovely veggie friend L was round for dinner and I’d asked her to pick from two lovely broad bean dishes I’d found. She plumped for the risotto, which turned out to be a fabulous choice: the BBC Good Food broad bean and lemon recipe is scrumptious. The beans are lovely and light and the zest of the lemon works really well with the slight hint of saffron that I added to the stock.

 

Ready for the oven

 

 

I had leftover aubergine, courgette, red pepper and red onion from earlier in the week, so roasted these in the oven with some cherry tomatoes and garlic in olive oil and a splash of balsamic to make warm bruschetta topping. Served with torn mozzarella on toasted baguette slices. Absolutely lush and such a simple starter.

 

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