Try this broad bean risotto then check out more risotto recipes, such as our classic vegetarian risotto, healthy risotto, tomato risotto and pea risotto.

For more veggie options, try our vegetarian lasagne, vegetarian moussaka, vegetarian paella and other vegetarian recipes.


  • olive oil
  • 1/2 onion, finely diced
  • 1 stick celery, finely diced
  • 400g risotto rice
  • 125ml white wine
  • 1 litre chicken stock, hot
  • 100g spinach
  • 75g broad beans, blanched and podded
  • 75g frozen peas
  • 50g parmesan, finely grated
  • 3 tbsp crème fraîche
  • 1 lemon, zested and a squeeze of juice
  • micro cress, to serve


  • STEP 1

    Heat 3 tbsp of oil in a frying pan and add the onion and celery with a little salt. Fry for 5 minutes until translucent. Add the risotto rice and stir well, ensuring every grain is coated in oil. Pour in the wine and let it bubble until it’s almost all evaporated. Add the stock a ladleful at a time, stirring constantly, adding more stock only once the last ladleful has been absorbed.

  • STEP 2

    In a food processor add the spinach and 2 tbsp of hot water and whizz to a purée. Once the rice is almost cooked, stir through the purée, broad beans and peas. Cook for a further 5 minutes, stirring regularly.

  • STEP 3

    Once the rice and vegetables are cooked, stir through the parmesan, crème fraîche, lemon zest and juice, season and top with micro cress.

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