Two plates of spring risotto topped with an egg yolk

Spring risotto

Name: Spring risotto
Prep time: 50 min
Cook time: 1 h
Total time: 1 h 50 min
Yield: 6
Cuisine: Italian
Ingredients: small bunch of mint leaves picked; 3 tbsp extra-virgin olive oil; juice of ½ a lemon; 6 spring onions whites finely sliced into rounds, green ends julienned; 1l chicken or vegetable stock; 350g asparagus woody ends snapped off; 200g frozen peas; 25g butter plus a large knob to serve; 1 tbsp olive oil; 1 bay leaf; 350g risotto rice; 125ml dry white wine or vermouth; zest and juice of ½ a lemon; 100g broad beans blanched and peeled; 30g parmesan (or vegetarian alternative), grated plus extra to serve; 1 tbsp truffle butter or truffle oil (optional); 4-6 egg yolks

Rosie Birkett

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Serves 4 - 6

Easy

Prep: 50 mins

Cook: 1 hr

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Celebrate the generous bounty of spring with this veg-packed risotto, loaded with asparagus, peas, broad beans and mint

Low calorie

Vegetarian

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Try this spring risotto, then check out our pea risotto, tomato risotto, vegetable risotto and more risotto recipes.

Rosie's top tips:

Prep the spring onion tops as early as possible and get them into iced water – that way they’ll be wonderfully crunchy.
Blanch and peel the broad beans well ahead of time. They keep nicely in the fridge until you’re ready to cook.
Look out for some really golden-yolked eggs to make this recipe a bit more ‘wow’ – I love Burford Browns or St Ewe.

Ingredients

Nutrition

Mint oil

small bunch of mint

leaves picked
3 tbsp extra-virgin olive oil
juice of ½ a lemon

Risotto

6 spring onions

whites finely sliced into rounds, green ends julienned
1l chicken or vegetable stock
350g asparagus

woody ends snapped off
200g frozen peas
25g butter

plus a large knob to serve
1 tbsp olive oil
1 bay leaf
350g risotto rice
125ml dry white wine or vermouth
zest and juice of ½ a lemon
100g broad beans

blanched and peeled
30g parmesan (or vegetarian alternative), grated

plus extra to serve
1 tbsp truffle butter or truffle oil

(optional)
4-6 egg yolks

Nutrition: (6)

kcal465

low
fat18.4g
saturates5.9g
carbs55.1g
sugars5g
fibre6.2g
protein13g
salt0.7g

Method

step 1

First make the mint oil by blitzing together the mint, oil and lemon juice in a mini chopper.
step 2

Fill a bowl with ice and top up with water, then plunge in the green spring onion ends – they should curl up while you make the risotto. In a pan, bring the stock to just below the boil over a medium heat and poach the asparagus spears for 2 mins, then remove with tongs. Chop the stalks into 1.5-2cm wide discs and leave the tips intact. Put the frozen peas into a bowl and pour over a ladle of warm stock to defrost them.
step 3

Put a large casserole or deep frying pan over a low heat. Melt the butter into the oil and fry the spring onion whites and bay leaf for 3 mins until soft and fragrant. Turn up the heat to medium-high, add in the rice and coat in the fat, cooking for a few minutes until the rice has absorbed some of the fat and is glossy and slightly translucent at the edges. Pour over the wine or vermouth and cook, stirring, until most of the liquid has evaporated. Add the lemon zest and then a ladleful of the warm stock, and stir, cooking until most of the liquid has been absorbed. Continue to cook the risotto over a low medium heat for 20-25 mins, stirring and adding the stock a ladleful at a time, allowing it to be absorbed completely before you add the next one, and keeping the rice moving to cook it evenly and help it release its starch.
step 4

Once the rice is puffed and tender all the way through, with no chalky core (you may not need to use up all the stock), pour over the peas and their stock, and stir them into the risotto. Add the asparagus stalks, tips and broad beans, cooking for a few minutes to heat through. Turn off the heat, remove the bay leaf and stir in the knob of butter, along with the parmesan, adding some truffle butter or oil, if you like. Taste for seasoning and adjust accordingly, then spoon into warm bowls and use the back of a spoon to create a shallow well in the rice.
step 5

Carefully put the egg yolks in the wells and then top with some of the green spring onion. Spoon over a little of the mint oil and stir everything together to enrich with the egg yolk and crunchy spring onion.

Discover more delicious risotto recipes

Authors

Rosie Birkett in a floral shirt sat at her desk

Rosie Birkett

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