As I sit at my desk today, it’s wildly windy and it struck me that this afternoon was the perfect time to send out this recipe to you. Created for my Wednesday Easy Eats segment on RNZ, it brings the bright, fresh flavours of summer in a comforting, cosy format that works well while there’s still a bit of a chill to the weather.

While I don’t usually buy herbs like basil while they’re completely out of season, here I’m encouraging you to do just that. Grab a big bunch of basil - this dish will be better for it - and enjoy that beautiful herbaceous flavour that holds promise of all the good food and warm weather that lies ahead. For me, this time of year is full of delightful anticipation. There is so much to look forward to in the coming months as lots of lovely produce comes into season.

Tinned cherry tomatoes are such a brilliant way to get that bright taste of summer all year round. Here they are the star of a simple risotto, along with melting chunks of fresh mozzarella and a splash of balsamic vinegar.

The rice will continue to absorb liquid after you remove it from the heat so finish with a slightly looser consistency than you want for the finished dish. Once you’ve stirred through the basil and mozzarella, it will thicken up.

A drizzle of extra virgin olive oil is the lovely way to garnish each bowl. I also popped a handful of rocket on top when I sat down to eat it.

You can find the recipe HERE.