A risotto for early summer

A risotto for early summer

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(14 ratings)

Cook: 50 mins

More effort

Serves 1
Deliciously creamy risotto without being too rich

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal674
  • fat28g
  • saturates6g
  • carbs83g
  • sugars0g
  • fibre8g
  • protein21g
  • salt1.78g
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  • 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)



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

  • 2 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…

  • 1 small onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 85ml risotto rice
    Risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • 3 tbsp white wine (keep the rest of the bottle chilling)
  • small handful of freshly grated parmesan (or vegetarian alternative)



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

  • small handful of rocket and a few parmesan (or vegetarian alternative) shavings, to serve



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


  1. Simmer the stock for 10 minutes with the asparagus trimmings and pea pods; these will intensify the flavour. Strain into a jug.

  2. While the stock is simmering, heat 1 tbsp of the oil in a wide, shallow pan. Tip in the onion and fry gently for 5-6 minutes, stirring, until it is soft but not coloured. Add the rice and continue to stir and cook for 1-2 minutes until the grains become see-through at the edges and begin to make ‘clicking’ noises.

  3. Add the wine (it should bubble and evaporate), then 50ml/2fl oz of the stock. Stir well and simmer gently until all the liquid has been absorbed. Now pour in another 50ml/2fl oz stock and stir again. Continue adding the stock and stirring. After about 7 minutes, when half the stock has been added, swirl in the asparagus and peas. Carry on adding stock in small amounts until it has been absorbed; this will take about 10 more minutes. Now the risotto should be a little wet and sloppy and the rice tender with a nutty bite.

  4. Turn off the heat, then gently stir in the grated Parmesan, taste and season. You may need only a little black pepper as the Parmesan and stock are both salty. Spoon the risotto on to a plate, top with the rocket, drizzle with the remaining olive oil and scatter with Parmesan shavings. Pour yourself a glass of wine and enjoy your meal.

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Comments, questions and tips

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27th May, 2009
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!
littlemisspolly's picture
21st May, 2009
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.
5th May, 2009
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!
17th Apr, 2009
Obsolutely delicious!! Tastes really creamy, but doesn't contain any cream.
9th Oct, 2008
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.
4th Aug, 2008
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
4th Aug, 2008
Chanced on this on my way to paella. Can anyone suggest a good alternative to asparagus as this is now out of season.
3rd Aug, 2008
Does anyone know where to get risotto rice as my local supermarket does not have it!
25th Jul, 2008
excellent and easy will make this again nice with french beans too
10th Jun, 2008
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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