Olive Magazine
Herby greens and pecorino risotto

Vegetable risotto

Published: January 6, 2022 at 6:15 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

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.

  • Vegetarian
Nutrition:
NutrientUnit
kcal620
fat25g
saturates11.4g
carbs76.3g
sugars10.1g
fibre9.5g
protein17.7g
salt2.3g
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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.

Ingredients

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

Mushroom Risotto Recipe with Lemon

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.

Vegan risotto

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

Butternut Squash and Sage Risotto Recipe
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