Vegetable risotto

Herby greens and pecorino risotto

Try this vegetable risotto, then check out more risotto recipes and vegetarian risotto recipes.

For more meat-free options, try our vegetarian lasagnevegetarian moussaka, vegetarian paella and other vegetarian recipes.

 

  • 187
  • Total time 30 minutes
  • Difficulty Easy

Ingredients

  • vegetable stock 900ml
  • asparagus 125g, spears cut into 2-3 pieces
  • butter 25g
  • olive oil 1 tbsp
  • onion 1, finely chopped
  • risotto rice 150g
  • peas (fresh or frozen) 75g
  • baby spinach 50g, chopped
  • pecorino 40g, finely grated, plus extra to serve
  • chives chopped to make 1 tbsp
  • mint chopped to make 1 tbsp
  • lemon 1, zested

Method

  • Step 1

    Heat the stock in a pan until simmering. Blanch the asparagus in the stock for 30 seconds then scoop out with a slotted spoon and drain.

    Step 2

    Melt a knob of the butter with the olive oil in a large, deep frying pan then cook the onion for 8-10 minutes or until softened. Add the rice and keep cooking and stirring for a few minutes until the rice is glossy.

    Step 3

    Add the stock a ladleful at a time, stirring, until the rice is just tender (it should have a bite but not be chalky at all). Add all the veg, including the blanched asparagus, and cook for 1 minute. Stir in the remaining butter, pecorino, herbs and lemon zest, season and put on a lid. Leave to sit off the heat for 3 minutes then serve in warm bowls with extra cheese, if you like.

Try more of our vegetarian risottos:

Mushroom risotto

Try our creamy mushroom risotto recipe with zesty lemon. This quick veggie risotto dish is easy to make and ready in 35 minutes.

[image id=”80598″ size=”landscape_thumbnail” align=”none” title=”Mushroom Risotto Recipe with Lemon” alt=”Mushroom Risotto Recipe with Lemon” classes=””]


Vegan risotto

Fennel, courgette, peas and parsley make for a wonderfully green risotto. This one is flavoured with a little nutritional yeast in place of parmesan, to keep it plant-based.

[image id=”111776″ size=”landscape_thumbnail” align=”none” title=”Vegan Risotto Recipe” alt=”Vegan risotto” classes=””]


Butternut squash risotto

Indulgent but easy enough for weeknights. This butternut squash risotto with sage will hit the spot when you need Italian comfort food. Ready in half an hour

[image id=”7709″ size=”landscape_thumbnail” align=”none” crop=”1px,292px,598px,398px” title=”Butternut Squash and Sage Risotto Recipe” alt=”Butternut Squash and Sage Risotto Recipe” classes=””]

Nutritional data

  • kcals 620
  • fat 25g
  • saturates 11.4g
  • carbs 76.3g
  • sugars 10.1g
  • fibre 9.5g
  • protein 17.7g
  • salt 2.3g

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