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EatSeasonably.co.uk celebrates eating the right things at the right time - a crisp salad when it’s hot and sunny, a wholesome stew when it’s cold; strawberries in June, Brussels sprouts in December.

This month they have shared this gorgeous seasonal recipe with readers of www.daisygreenmagazine.co.uk

Why eat seasonably?

Better taste – top chefs agree that fresh seasonal produce is best

Better value – research has shown that a basket of fruit and veg bought in the summer can be as much as a third cheaper than the same basket bought out of season

Better for the planet – growing in season requires lower levels of artificial inputs than at other times of the year

This month’s receipe

Pea, chicken & lemon risotto

Serves 4

Ingredients
2 tbsp olive oil
1 onion, diced
1 clove garlic, crushed
2 sticks celery, finely diced
300g/10oz Arborio rice
1 glass white wine
150g/5oz cooked chicken, left overs from a roast or 2 cooked chicken breasts, cut into chunks
1 litre/2 pints chicken stock
100g/4oz peas, shelled
1 lemon, juice and rind
Handful parsley, roughly chopped
50g/2oz parmesan cheese, grated
Freshly ground black pepper

Method
Heat the oil in a large saucepan; fry the onion, garlic and celery slowly for 10-15 minutes until softened. Stir in the rice and lightly fry for one minute.

Add the white wine, chicken and one ladle of stock.  Turn down the heat to simmer, cooking for 15 minutes until the rice is almost cooked, and adding extra ladles of stock as the liquid is absorbed.

Add the lemon rind, lemon juice and peas and cook for five minutes

Serve with parsley, parmesan and black pepper sprinkled on top.

Next month’s seasonal recipe
Cucumber, Broad Bean, Tuna & Spinach Salad