Fresh, sweet spring peas with creamy, luxurious risotto and hearty mushrooms – this simple vegetarian dinner is healthy and ...

Blue skies, green leaves and blooming flowers can only mean one thing – spring is in the air. On the HuffPost Taste Instagram account, we are celebrating this vibrant time of year with a bevy of ...

Inspired by Italian risotto ... shelling peas suspended in a luscious white wine sauce. Justin Chapple's seasonal rendition of puttanesca incorporates arugula, parsley, fresh spring onions ...

Twirl up some zucchini noodles and toss them with fresh spinach and a ground turkey marinara sauce for a lightened-up Italian ...

This simple spring risotto has less added fat than most and ... This should take around 18–20 minutes. Add the peas with the final ladleful of stock and allow them to heat through.

"Barely blanched peas mingle with pan-fried sugar snaps, snow peas, and another of my favorite spring ingredients, asparagus," says cookbook author Hetty McKinnon of her verdant dish. "I’ve ...

Spoon the risotto into bowls ... In a large saucepan, sweat an onion slowly in a little melted butter. Add 150g of peas, 150g of broccoli, a sliced cos lettuce, half a sliced spring cabbage and a ...

Making risotto is like shelling broad beans — you need to be physically present and focused. Embrace this rare moment! If you can't source fresh sugar snaps, replace with frozen peas.

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.

Fresh, sweet peas combined with luxurious fat grains of rice makes for an exceptional spring dish ... and the remaining 500ml/18fl oz to make the risotto. (Add water to make the volume up to ...