Risotto Primavera

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      45 min

Appears in
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.


  • 1.25 litres (44 fl oz/5 cups) vegetable stock
  • 250


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