A risotto for early summer

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• Paula

  16 May 2008

  Paula rated and commented on this recipe

  

  Gorgeous, easily doubled for two. I used frozen peas and will definitely make this again.

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• delsh21

  10 June 2008

  delsh21 commented on this recipe

  Nice but I think the vegetables should be added to the risotto later as mine were a bit mushy by the time I had finished adding all the stock. I also used frozen peas.

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• paul davies

  25 July 2008

  paul davies commented on this recipe

  excellent and easy will make this again nice with french beans too

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• Emma

  03 August 2008

  Emma commented on this recipe

  Does anyone know where to get risotto rice as my local supermarket does not have it!

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• Biscuitboy

  04 August 2008

  Biscuitboy commented on this recipe

  Chanced on this on my way to paella. Can anyone suggest a good alternative to asparagus as this is now out of season.

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• Ruth Joseph author

  04 August 2008

  Ruth Joseph author commented on this recipe

  I've made a similar rissoto with all the produce from the garden and it looks very pretty with chopped home grown yellow courgettes lovely recipe

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• Green Tea

  27 August 2008

  Green Tea rated this recipe

  

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• weeble cooks

  09 October 2008

  weeble cooks rated and commented on this recipe

  

  A definite hit! My daughter said she would have paid for it in a restaurant. I added veg later than the recipe states. I used fresh asparagus and a mix of frozen green beans and peas.

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• Lindsey

  17 April 2009

  Lindsey commented on this recipe

  Obsolutely delicious!! Tastes really creamy, but doesn't contain any cream.

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• Katharine

  05 May 2009

  Katharine rated and commented on this recipe

  

  Did this without the rocket, and it was delicious! Quite time consuming for a week night meal, but a very relaxing way to forget about the office!

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• TimandDebs

  21 May 2009

  TimandDebs rated and commented on this recipe

  

  Took previous advice and added asparagus and peas later. Also added a few strips of smoked salmon at the end. Tasty recipe, would definitely make again.

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• White Jeans

  27 May 2009

  White Jeans commented on this recipe

  This is a really awesome recipe - perfect for this time of year when asparagus is in season. I followed the recipe pretty much exactly and it came out fine, not too time-consuming. Rounded it off with strawberries and cream afterwards. Nom!

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• White Jeans

  27 May 2009

  White Jeans rated this recipe

  

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• amyd

  22 June 2009

  amyd rated and commented on this recipe

  

  What a lovely recipe - I tried it last night and loved it! I also used frozen peas and doubled the ingredients for two. Would recommend!

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• belgianbun

  24 July 2009

  belgianbun commented on this recipe

  674 calories per portion of this? Surely not?!!! Please tell me that is wrong!

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• littleplum

  29 August 2009

  littleplum commented on this recipe

  Can anyone tell me where to buy rissotto rice - no luck in Tesco or M&S

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• karimi

  29 December 2009

  karimi rated this recipe

  

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• hello food!!!

  06 January 2010

  hello food!!! rated this recipe

  

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• olivialw

  18 May 2010

  olivialw commented on this recipe

  I just thought I'd say to those people wondering where to find risotto rice that in my local tesco (for some unknown reason) the risotto rice is hidden away on the world and exotic foods aisle. I haven't made this yet so I can't rate it!

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• stephilou

  01 June 2010

  stephilou commented on this recipe

  Fab recipe! I got risotto rice from sainsbury's where the regular rice is! I cooked asparagus seperately with some chicken strips and kept warm until the rice was ready then added the veg. I also added runner beans. I cooked the onion in butter & olive oil untilsoft then added rice and continued with the recipe! Considering there is no cream it is deliciously creamy!! I have to quadrupal the amount for my lot! They didn't think they'd like it but soon vanished and I've had to make several times!!

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http://www.bbcgoodfood.com/recipes/2369/

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Ingredients

• 450ml vegetable stock , made wth half a stock cube
• 4 asparagus spears , trimmed (trimmings kept) and each spear sliced into 4
• 200-250g/8-9oz peas in the pod, about 85g/3oz podded (pods kept)
• 2 tbsp olive oil
• 1 small onion , finely chopped
• 85ml risotto rice
• 3 tbsp white wine (keep the rest of the bottle chilling)
• small handful of freshly grated Parmesan (or vegetarian alternative)
• small handful of rocket and a few Parmesan (or vegetarian alternative) shavings, to serve

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Difficulty and servings

Serves 1

Preparation and cooking times

Cook 50 mins

Vegetarian

Ingredients

• 450ml vegetable stock , made wth half a stock cube
• 4 asparagus spears , trimmed (trimmings kept) and each spear sliced into 4
• 200-250g/8-9oz peas in the pod, about 85g/3oz podded (pods kept)
• 2 tbsp olive oil
• 1 small onion , finely chopped
• 85ml risotto rice
• 3 tbsp white wine (keep the rest of the bottle chilling)
• small handful of freshly grated Parmesan (or vegetarian alternative)
• small handful of rocket and a few Parmesan (or vegetarian alternative) shavings, to serve

Per serving

674 kcalories, protein 21.0g, carbohydrate 83.0g, fat 28.0 g, saturated fat 6.0g, fibre 8.0g, salt 1.78 g

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