This was inspired by the Primavera risotto I had in Strada, Bury St Edmunds. I quite like Strada - you can have lunch any time up until 5pm. Very Italian. Ingredients • 1 cup Basmati Rice • (a) Bunch of asparagus/Courgettes/Beans/Broad beans (depending on the season) • 2 big handfuls of baby Spinach leaves • Small bunch of mint, chopped • Handful frozen peas Dressing: • Bouillon powder • Olive oil • Vinegar • 4 oz Goats cheese (any crumbly cheese) Heat a pan, put a little oil in and add 1 cup rice. Cook for a couple of mins. Add 2 cups of boiling water, stir once and simmer, lid firmly on, 'til al dente (about 12 mins?). Chop the veg to approx same size pieces. Add the chopped veg (a) to the rice approx 5 mins before the end of cooking. Replace lid. Once the rice is cooked (all water absorbed), add the frozen peas, mint and spinach and stir. Make a light salad dressing with a little olive oil, vinegar and bouillon powder. Season to taste. Just before serving, stir thru the dressin
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