Nettle Risotto and Spring Salad Recipes - BC Living
Explore the freshness of spring with B.C.-inspired recipes: Nettle Risotto and Spring Salad, featuring wild leeks and goat cheese.
Ingredients
- 80 g baby arugula
- 1 bulb of fennel with fronds attached
- 1 bunch basil (green or purple)
- 1 bunch tarragon
- 1 bunch dill
- 1 bunch of chervil or parsley
- 1 bunch of chive
- 2 lemons juiced (Meyer lemons preferably)
- 2 tbsp good quality liquid honey
- 2 tbsp olive oil
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