Risotto definitely isn’t just for winter, in fact I think a spring risotto is one of my favourites. I love creating a light, fresh risotto with lots of lovely seasonal vegetables like asparagus, peas and courgettes with some lemon juice to give it a zesty finish, and lift all the flavours which is balanced perfectly with the natural creaminess of the finished dish.

This recipe is using Riso Gallo’s Carnaroli Rustico, a semi-wholegrain brown rice. It has a fabulous texture when cooked, plus it’s higher fibre content makes it a great option for a healthy and balanced diet. That’s why it’s such a great choice for this spring risotto.

This recipe is from one of my Cook Alongs and is part of a paid sponsorship with Riso Gallo.

Carnaroli Rice is known as the King of risotto rice because of its amazing ability to maintain its shape and flavour, and to blend perfectly with all types of ingredients.

 The Carnaroli Rustico from Riso Gallo adds an extra depth to that being semi-wholegrain, its nuttiness and texture make for a healthy and perfect risotto; al dente to bite with a creamy finish,

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