Herby greens and pecorino risotto

Vegetable risotto

  • serves 2
  • Easy

Enjoy our vibrant green vegetable risotto with peas, baby spinach and asparagus. This easy veggie dinner is bursting with fresh flavours from chives, mint, lemon zest and pecorino.


Try this simple vegetable risotto then check out more risotto recipes, such as our mushroom risotto, healthy risotto and vegan risotto.

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



  • 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


  • 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.

Check out our best risotto recipes...

Pea Risotto Recipe with Spinach and Crab

Nutritional Information

  • Kcals 620
  • Fat 25g
  • Saturates 11.4g
  • Carbs 76.3g
  • Sugars 10.1g
  • Fibre 9.5g
  • Protein 17.7g
  • Salt 2.3g