The change of season can be felt all around. As we finally say goodbye to Winter and welcome Springs' warmer weather, our food cravings shift from hearty dishes of stews, heavy pastas and rich slow cooked meats to lighter, fresher flavours and textures.

To honour this transition I turn toward the region of my Nonno and Nonna, Veneto. Nothing screams Spring more than Risotto Primavera, or Spring Risotto. The soffritto (finely chopped onion, celery and carrot) is sautéed until tender and later married with peas and asparagus. Some recipes add butternut pumpkin or broad beans however I like the simplicity of the above. Vegetable stock, white wine, parsley, dill, mint, butter and the Italian staple cheese, Parmigiano Reggiano complete the ingredients required to produce this masterpiece.

In the pan, these humble ingredients don’t give the impression that they will amount to much, but don’t be fooled, soldier on and by the end you will be amazed by its beauty. Whether you use Carnaroli or Arborio for your rice that’s up to you, I tried Carnaroli this time and I can’t say I noticed a difference in the final outcome so go with your favourite.

Piano piano (slowly slowly) vegetable stock is added one ladle at a time until the rice soaks up all the goodness of the ladle before and you’ll see the risotto come together before your eyes. Each granule of carbohydrate goodness will expand with flavour as the stock is stirred in and the creaminess that embodies a truly great risotto will appear.

Can you see it? Can you? The creaminess being peppered with vibrant greens, what a treat for the eyes! With a dusting of salt and pepper to adjust the seasoning you’re almost there, the eating time is close I promise you. Parmigiano Reggiano is up next, and despite what the recipe says don’t be shy with the quantity because when it comes to Parmesan I believe add as much as you like. Besides, anyone who judges you for how much Parmigiano you add is someone you don’t want to be friends with anyway. Mint, dill and parsley complete the dish and then the moment you have been waiting for has arrived.

Pull out your favourite pasta bowl and prepare your tastebuds. Ladle in your creation, pour yourself a glass of well chilled Soave (along with Prosecco, Soave is another exceptional Veneto creation) and search for sunshine to enjoy your labour of love. If you can stop at one helping you have greater willpower than I (I am more of a two portion girl). Risotto Primavera makes the sun shine brighter, the birds chirp louder and summer feel that little bit closer.

Ci vediamo a presto.