Spring vegetables risotto

Andrea, the young assistant Chef at Refettorio Ghirlandina in Modena cooks every Monday night for the guests with the surplus ingredients donated by the local Albinelli market. The guests who come for dinner feel lucky they can rely on people like the market’s vendors, who are all eager to give back to their community by donating their surplus food to the Monday evening service.
Wonky zucchini, overripe cauliflowers and wrinkled peppers are the unsuspecting ingredients of this delicious spring vegetable risotto that can be easily replicated at home with what’s left in the fridge.