Making the “risotto” creamy
Okay so because we aren’t stirring and stirring this we kind of have to cheat to get the gorgeous creaminess of a risotto. And the best way to do that is with something creamy! ha. So my top choice is cream cheese, and a little butter and parmesan (like you would for a risotto but with the addition of cream cheese). Boursin would also be lovely as that is essentially cream cheese. A splash of cream would be lovely but a little heavier - you could also use a bit more butter and a generous smattering of parmesan and really stir it well.

Spring vegetables
You can really use what you like here. Sugar snap peas, mange tout, cavolo Nero - mainly courgettes, don’t use asparagus. It’s up to you! I would add in peas as they add a lovely sweetness and the most important thing is that you taste and season. I blitzed mine before adding the parmesan and basil and it didn’t blow me away - then I added them and a generous seasoning, blitzed it again and honestly? Ridiculously delicious. Such a big difference, which is why it’s so important to taste as you go.

Base of the “risotto”
I used red onion and leek along with garlic as that’s a lovely combination. But any onion you have will work and you don’t have to use leek. You could use celery if you have it and cook it along with the onion until nice and soft. The same applies to carrot. Whatever you have to hand will be lovely sop don’t stress about not having exactly what I’ve used.

I seem to have forgotten to film the bits where I add the basil and olive oil to the sauce - which are VERY important!