Spring vegetable risotto

Prep: 10 mins
Cook: 30 mins
Spring vegetable risotto
Use any seasonal vegetables to make this simple risotto.

1 ltr vegetable stock

100g asparagus tips

200g fresh young peas, shelled

500g baby broad beans, shelled

2 tbsp olive oil

1 leek, thinly sliced

300g risotto rice

1 tbsp green pesto sauce

25g pine nuts, toasted (optional)

In a large saucepan, bring the stock to the boil then reduce the heat, add the asparagus tips, peas and broad beans and simmer for 4–5 minutes until tender.

Remove the vegetables with a slotted spoon and set aside.

Keep the stock simmering over a low heat.

Meanwhile, heat the oil in a large, heavy-based frying pan and add the leeks.

Stir-fry for 2 minutes, stirring until they turn bright green, then add in the rice and stir to combine.

Add 2–3 tablespoons of the stock and cook gently, stirring until the liquid is absorbed.

Continue adding the stock, a little at a time, until the mixture has a soup texture and the rice are tender but al dente. About 20 minutes.

Stir in the pesto and season to taste with salt and pepper.

Gently stir in the asparagus, peas and beans and cook for a few more minutes until the vegetables are heated through.

Serve with a scattering of the pine nuts if using.


Preparation Time
10 minutes

Cooking Time
30 minutes

Main ingredients
Vegetables, Rice, Nuts, Oil, Stock/Broth, Herbs

Recipe Type
Family Dinners


Level of Difficulty

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