After a gloomy week of rain and cold weather, now the sun is back for a few days and the temperature gently increases during the day, spring veggies and wild sprouts are more and more present on the market, while classic veggies like mushrooms and spring cabbages are also taking a large part of the show. I wanted to cook some risotto primavera but couldn’t find all the proper ingredients so I decided to change it to a green peas-eringi-bacon version. Simply delicious with the softness of the rice, the chewiness of the eringi and the sweetness and crispiness of the peas. I didn’t use any broth because I use the bacon as a base. Then add the eringi, finish just one minute before serving with the peas to keep them just a little hard.
