Risotto is a great vehicle for making the most of seasonal vegetables. Here, I use wild garlic; Asparagus comes first, then tomato and herbs, followed by wild mushrooms. At the farm, we make zero-waste stock by keeping trimmings and skins from vegetables like onions, celery, leeks, garlic, carrots (but not too much, so they don’t get too sweet), fennel, mushrooms, tomatoes and herbs.
Wine notes
Organically produced in the Marche region of Italy, La Monasseca’s Verdicchio di Mattelica 2022 is a delightful accompaniment to these two dishes. The wine has hints of richness and saltiness to complement the tart-sour character of the chicken, while its mild acidity and aromas of Braeburn apple, spring blossom and lemon zest will add to the risotto’s delicious flavor. (£20; winetradersshop.com).
