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.

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

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

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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.

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
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