Ultimate risotto primavera

Ultimate risotto primavera

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(5 ratings)

Cook: 1 hr - 1 hr, 10 mins Ready in 1 hour 10 minutes


Serves 4

We consulted no less than three great Italian cooks to come up with this classic spring vegetable risotto

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal702
  • fat30g
  • saturates16g
  • carbs82g
  • sugars0g
  • fibre7g
  • protein26g
  • salt2g
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  • 200g shelled broad beans 800g/1lb 12oz in the pod)
    Broad beans

    Broad bean

    braw-d be-en

    A member of the legume family, broad beans are pretty hardy and adaptable - they grow in most…

  • 4 medium shallot



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 3 spring onion, trimmed
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 small garlic clove
  • 250g bunch asparagus



    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • 1.3l good quality chicken or vegetable stock, preferably homemade



    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 85g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 350g Carnaroli rice (or Arborio or Vialone)



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • 100ml dry white wine
  • 140g shelled peas



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 100g Parmesan or vegetarian alternative, finely grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  1. If using fresh broad beans, drop them into boiling water, leave for 1 min, then drain and cool under cold water. Peel off the skins. For frozen beans, just thaw, then peel. Chop the shallots, spring onions and garlic as finely as you possibly can. Snap the woody bases from the asparagus spears and discard. Slice each spear into 4 diagonal pieces. Pour the stock into a separate pan and bring to a simmer.

  2. Heat the oil and half the butter in a heavy, wide pan. Tip in the shallots, spring onions and garlic and cook for 3-4 mins until soft and see-through, but not brown, stirring often. With the heat on medium, add the rice and keep it moving with a wooden spoon for a few mins so it gets toasted, but not coloured, and very hot. Once it starts to hiss and sizzle, pour in the wine. Keep stirring for about a min until the wine has evaporated.

  3. Put the timer on for 20 mins (it takes 18-20 mins to add the stock), now add 11⁄2 ladles of stock, letting it simmer, not boil. Keep stirring until all the liquid is absorbed, scraping the sides of the pan to catch any stray bits of rice. Continue to stir and add a ladleful of stock once the previous amount has been absorbed. (If you add too much stock at a time the risotto won’t be as creamy.) The rice tells you when it needs more stock. You will hear it sigh and when you pull a spoon across the bottom of the pan it should leave a clear line

  4. After 14 mins add the beans and peas to the rice with some seasoning. At the same time, drop the asparagus into the stock and let it simmer for 4 mins, then lift out with a slotted spoon and add to the rice. Start tasting the rice now too – when done it should be softened, but with a bit of bite in the centre, almost chewy, and the risotto creamy – overcooking just makes it mushy. Continue adding stock and stirring until done (you may have a little stock left). Take the pan off the heat, add half the parmesan and the rest of the butter plus a splash of stock to keep everything moist. Put the lid on the pan and leave for 3 mins to rest. Serve with the remaining parmesan.

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Comments (7)

nappybasher's picture

Worth noting that by adding Parmesan this dish becomes unsuitable for vegetarians who avoid animal rennet.

alibanzaza's picture

Really tasty dish, we had slightly less risotto but needed more stock. So it really does rely on the taste/bite. We also added tender stem broccoli and sugar snap peas with the asparagus instead of the beans and peas. Also added lemon in with the parmesan. All good.

chopper74's picture

Delish! Made for veggie friends and they loved it.

sarahandgavin's picture

Excellent - super tasty, and creamy as it should be. Restaurant quality - if the restaurant is very, very good.
Added a few fresh mint leaves (diced).
Delicious with a nice crisp Italian white.

irangadunu's picture

very good. secret is to keep adding the stock and serve it a bit runny. everyone loved it.

lhea-ibiza's picture

i make loads of risottos and in different ways but this is a great standard recipe....you cant go wrong using it as a template with other ingredients :-)

debdooblah's picture

We have this quite a lot, really easy and so tasty. We substitue the asparagus for broccoli.. good for catching the sauce :)

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