Risotto Primavera

Make with frozen veg any time of the year. Good quality stock is the key so try to home-made rather than ready made.


1.25 litre (44 fl oz/5 cup) vegetable stock

250 g (9oz) young asparagus spears, woody ends snapped off

200 g (7 oz) shelled broad beans, fresh or frozen

150 g (5 ½ oz) peas, fresh or frozen

3 tablespoons olive oil, plus extra for drizzling

4 shallots, finely chopped

400 g (14 oz) arborio or carnarolio rice

100 ml (3 ½ fl oz) white vermouth or vegan white wine

Finely grated tablespoons vegan Parmesan cheese, homemade or bought grated.


Bring the vegetables stock to a simmer in a large pan. Cut each asparagus spear into 4 pieces and add to the stock. Cook for 2 minutes, or until almost tender, then remove with a slotted spoon and set aside. Blanch the broad beans and peas in the same way. Remove and set aside with the asparagus. Keep the stock hot over a low heat.

Heat the oil in a large pan and gently fry the shallots for 3 minutes, or until soft but not coloured. Add the rice and stir for 1 minuets to lightly toast and coat in the oil. Add the vermouth or wine and stir until evaporated. Set the timer for 20 minutes and start to add the stock, 1 ladleful at a time, stirring between each addition.. make sure each ladleful is absorbed before adding the next.

After 15 minutes, stir the vegetables into the rice and continue to add the stock as before. Taste the rice- the mixture should be quite wet and the grains tender but retaining some bite. When cooked, remove from the heat and stir in the lemon zest, mint and Parmesan cheese. Taste for seasoning, then leave to rest with the lid on for 2 minutes. Give a good rice a good stir before ladling into bowls. Serve drizzled with olive oil.