Every time I looked at a risotto I have been put off, thinking of it as savoury rice pudding. Don’t get me wrong, I love a creamy rice pudding, particularly the semi-burnt skin, but there was just something about the look of risotto that just put me off: until, that is, I saw a picture of Gino D’Acampo’s Asparagus, Broad Bean, Pea and Leek Risotto.

I just love Gino’s books; he makes it so easy to follow the steps, and the images show what the finished dish is supposed to look like.

The boss and I are now converts and will be trying out a few variants.

Follow the link and give it a go, even if you’ve never tried risotto before – you’ll love it.