Crisp, fresh and vibrantly green, spring greens have a fairly short shelf life. Best eaten within 3-4 days they can sometimes be difficult to polish off and often go to waste. This recipe for Spring Greens Risotto gets past that issue by using the entire head of the brassica, making a generous and frugal meal for 4 in the process.
Hello! Nice to meet you; I'm Nick, frugal food enthusiast and curator of frugalfeeding, a food blog about eating good, well-sourced food as economically as possible. Cheap isn’t a word we use here.