out with the old in with the new

I’d picked our first young broad beans the other day and made a risotto. I always cook too much of everything, always worried there won’t be enough, so the following day, I made the left-over risotto into balls (well lumps actually) coated them in fresh egg and fresh breadcrumbs. Served with freshly picked leaves from our cut and come again salad bed and chipped up the last of the parsnips…

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