So although I think making risotto is the biggest faff, it had to go on this week's menu as I think it's the best way to showcase the very first peas and broad beans of the season.
pasta al ragù
risotto with crushed raw peas & broad beans & mozzarella
something, something & something (none of which are my problem as it's my birthday and I'm not cooking)
asparagus & goat's cheese omelette
pesto-baked chicken with potato croquettes & tomato salad
So far I've steamed and frozen the asparagus, cooked up a big batch of meat ragù and frozen half. Then this evening a delightful job awaits: podding all the peas and broad beans for tomorrow's risotto. It's glam, this parenting lark...