A risotto for early summer

A risotto for early summer

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(18 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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21st May, 2014
Really lovely risotto. Easy to make, great fresh flavours. Might add a bit of lemon zest in next time for extra freshness.
5th Apr, 2012
Had to make this for 8 people, just about made enough! Very tasty and easy.
11th Aug, 2011
Really delicious. Infusing the stock with asparagus really pays off in the end with fantastic depth of flavour. We were a little more generous with the asparagus. Also, it was a very promising recipe, so we quadrupled it to have left-overs and were not disappointed at all!
HillyGilly's picture
12th Jun, 2011
Try looking for arborio rice rather than risotto rice; it's the most commonly used risotto rice and is available all over the place.
23rd Mar, 2011
Fabulous! I added frozen broad beans and used frozen peas instead of fresh, and also added a courgette cut into small chunks. Took a lot longer to cook than expected, but the effort was well worth it! Particularly good with a large glass of dry white wine alongside... The flavour and texture of the rocket really complimented this dish. I shall be making this again!
1st Jun, 2010
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!!
18th May, 2010
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!
29th Aug, 2009
Can anyone tell me where to buy rissotto rice - no luck in Tesco or M&S
24th Jul, 2009
674 calories per portion of this? Surely not?!!! Please tell me that is wrong!
22nd Jun, 2009
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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