Think Spring!

Wednesday, April 6, 2016

Quentin Bacon

When I’m done with work and I need something easy to make for dinner, Spring Green Risotto always hits the spot. It’s dinner all in one pot – Italian rice, leeks, fennel, asparagus and peas with lots of freshly grated Parmesan and chives. I hang out in the kitchen with Jeffrey while it’s simmering away, and 30 minutes later, we have a delicious and satisfying dinner for a cool spring night.

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