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Baked Risotto with Mushroom & Kale

I’m not shy of making risottos, but honestly, ever since I discovered ‘baked risottos’, you know the kind that you start on the flame and then shut-off in the oven for the next 40-or-so minutes, I’ve had zero inclination to make it any other way! When I’m cooking just for the 2 of us, it frees me

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Guacamole

I like to describe my version of guacamole with mango and pomegranate seeds as a ‘tropical’ guacamole… one that isn’t sweet despite the addition of fruits. This is what easy summer cooking should be about, right?

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