This is a very easy, healthy and light risotto recipe you can make all throughout the year but mainly during Spring when artichokes and spring peas are in season. I like to think of this one as a gourmet Easter special to be served as a main or a side for your Easter brunch or dinner. Even though the recipe uses simple and readily available ingredients, the "gourmet" feel comes from a well balanced combination of herby, zesty and nutty flavours. When choosing artichokes, it's
But what is festive rice? I hear you ask! Let me explain... When I'm working with versions of traditional recipes, I find renaming certain dishes like this can be more fun and maybe easier for the reader to remember than adding a completely new word to their Turkish vocabulary. Of course, the purpose of this is not in ay way to diminish the tradition or heritage of the dish, but rather further expand its accessibility (and audience) by giving it a descriptive and thus more me
Hi! My name is Zeynep and I'm a historian turned private chef, recipe developer, photographer and food blogger living in Aachen, Germany.