Herby greens and pecorino risotto

Vegetable risotto

Name: Vegetable risotto
Total time: 30 min
Yield: Serves 2
Cuisine: Italian
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; 1tbsp chives chopped to make 1 tbsp; 1tbsp mint chopped to make 1 tbsp; 1 lemon zested

Janine Ratcliffe

Published: January 6, 2022 at 6:15 PM

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Serves 2

Easy

Total time: 30 mins

A star rating of 4.5 out of 5.2 ratingsRate

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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

Skip to ingredients

Alternatives

Complete the dish

Try this vegetable risotto, then check out more risotto recipes and vegetarian risotto recipes. For more meat-free dishes, try our tomato risotto, butternut squash risotto, pea risotto, leek risotto and vegan risotto.

For more meat-free options, try our butternut squash pasta, vegetarian lasagne, vegetarian moussaka, vegetarian paella and other vegetarian recipes.

Ingredients

Nutrition

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
1tbsp chives

chopped to make 1 tbsp
1tbsp mint

chopped to make 1 tbsp
1 lemon

zested

Nutrition: per serving

kcal620
fat25g
saturates11.4g
carbs76.3g
sugars10.1g
fibre9.5g
protein17.7g
salt2.3g

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.

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

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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A star rating of 4.5 out of 5.2 ratings

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