The colour green just sings of springtime to me. Green is flower stems and leaf buds. It's fields of awoken grasses, all fresh and crisp and new. So it makes sense that baby spinach makes me think of spring too, with its vivid colour and tender, leafy texture. Of course, as a home cook, one of the best things about spinach - other than its versatility in a wide variety of dishes, both raw and cooked - is that it's available year-round.
I wrote this Cheesy Spinach Pesto Risotto recipe for my friends over at Produce Made Simple. Spinach makes a gorgeous pesto, which stirs beautifully into a classic risotto bianco (white risotto) at the end of the cooking time. Simple to make, you can whip up this hearty dish either as a weeknight main course or as a side. Top with a fluttering of freshly-grated Parmesan and more fresh spinach leaves thinly-cut into ribbons, then enjoy every forkful.
Click below to get my delicious recipe from Produce Made Simple!
What's your favourite spinach dish?