Risotto Primavera


Preparation info

  • Difficulty


  • Serves:


Appears in

Easy Vegan

Easy Vegan

By Sue Quinn

Published 2015

  • About

No plate of food shouts springtime as deliciously as this one – although you can, of course, make it with frozen veg any time of the year. Good-quality stock is key so try to use home-made rather than ready-made.

PREPARATION: 15 minutes
COOKING: 30 minutes


  • 1.25 litres (44 fl oz/5 cups) vegetable stock
  • 250 g (9 oz) young asparagus spears, woody ends snapped off
  • 200 g (7 oz) shelled broad beans, fresh or frozen
  • 150 g (5½ oz) peas, fresh or frozen
  • 3 tablespoons olive oil, plus extra for drizzling
  • 4 shallots, finely chopped
  • 400 g (14 oz) arborio or carnaroli rice
  • 100 ml (3½ fl oz) white vermouth or vegan white wine
  • finely grated zest of 1 lemon
  • 2 tablespoon chopped mint
  • 4 heaped tablespoons vegan parmesan cheese, home-made or grated shop-bought


Bring the vegetable stock to a simmer in a large pan. Cut each asparagus spear into 4 pieces and add to the stock. Cook for 2 minutes, or until almost tender, then remove with a slotted spoon and set aside. Blanch the broad beans and peas in the same way. Remove and set aside with the asparagus. Keep the stock hot over a low heat.

Heat the oil in a large pan and gently fry the shallots for 3 minutes, or until soft but not coloured. Add the rice and stir for 1 minute to lightly toast and coat in the oil. Add the vermouth or wine and stir until evaporated. Set the timer for 20 minutes and start to add the stock, 1 ladleful at a time, stirring between each addition. Make sure each ladleful is absorbed before adding the next.

After 15 minutes, stir the vegetables into the rice and continue to add the stock as before. Taste the rice – the mixture should be quite wet and the grains tender but retaining some bite. When cooked, remove from the heat and stir in the lemon zest, mint and parmesan cheese. Taste for seasoning, then leave to rest with the lid on for 2 minutes. Give the rice a good stir before ladling into bowls. Serve drizzled with olive oil.