Pic of Spring vegetable risotto

Spring vegetable risotto

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Vegetarian mains

Spring vegetable risotto

Main Serves 6 40 min
This risotto can be made with one, two or a mixture of the listed vegetables. It's a very good way of using up odds and ends from your box. If you're including spinach, you'll need a little less stock, as it releases moisture during cooking. To make this vegetarian, substitute the Parmesan for another hard cheese.

Cook's notes

We've used Parmesan in this recipe but if you are vegetarian you can use an alternative. Good vegetarian Parmesan can be difficult to get hold of; vegetarian Pecorino is often tastier.


  • 1.5 litres chicken or veg stock, preferably homemade
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 1 onion, finely chopped
  • 1 leek, finely chopped
  • 1 celery stalk, finely chopped
  • 1 garlic clove, crushed
  • 220g Arborio rice
  • 150ml vermouth or white wine
  • 500-600g mixed vegetables - choose from: courgettes, diced, French beans, chopped, asparagus spears, sliced, fresh peas, shelled, broad beans, blanched briefly in boiling water, spinach leaves
  • 1 tbsp Parmesan grated, plus extra to serve
  • 1 tbsp fresh parsley, chives or spring onions, chopped
  • salt and pepper


Prep time: 10 min
Cooking time: 30 min
  • Step 1

    Bring the stock to simmering point in a pan.
  • Step 2

    Heat the olive oil and half the butter in a large, deep frying pan and add the onion, leek and celery. Cook gently for about 5 minutes, until soft, then stir in the garlic.
  • Step 3

    Add the rice and turn up the heat a little. Season well and cook for a minute, stirring so the rice is coated with the fat. Add the vermouth or white wine and cook, stirring, until it has evaporated.
  • Step 4

    Start adding the hot stock a ladleful at a time, keeping the mixture at a simmer and adding more stock when each addition has been absorbed.
  • Step 5

    Add the vegetables according to how long they take to cook: courgettes, French beans and asparagus should go in 5 minutes after starting to add the stock; peas 10 minutes (add them at the end if using frozen ones); and broad beans and spinach 15 minutes.
  • Step 6

    After the rice has been cooking for 15-18 minutes, check it: when it is done, it should be tender but still slightly chewy. The whole dish should have a creamy appearance.
  • Step 7

    Take the pan off the heat and stir in the remaining butter and the Parmesan. Season to taste, then cover and let it sit for 5 minutes. Sprinkle with the herbs or spring onions and extra Parmesan, then serve straight away.

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