Spring is here and that means it’s time to lean into fresh, bright flavors. Chef Douglas Keane of Michelin-starred Cyrus in ...

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 ...

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.

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.

Add onion and green peas, and continue cooking with the vegetable stock until it is cooked al dente. Finish with salt and pepper to taste. Allow the risotto to cool down. Once the rice has cooled ...