• 2-3 tablespoons vegetarian or vegan margarine

4 shallots, sliced (for sweetness)

  • 4 shallots, sliced (for sweetness)

2 red onions, sliced (for colour)

  • 3 cloves garlic, chopped
  • 500g arborio rice
  • 300ml dry white wine
  • 2 pints vegetable stock
  • 2 packs of young asparagus spears, snapped and cut into 1/2 inch pieces
  • 100g frozen garden peas

200g vegetarian italian parmesan or substitute with parmesan style soy cheese for a vegan risotto (available from most good health food shops), grated.

  • Ground mixed peppercorns
  • Pinch salt


  • STEP 1
    Melt margarine in large pan and add the shallots, onions, and garlic, coating them well and sweating them on a low heat for about 1-2 minutes
  • STEP 2
    add the arborio rice stirring well ensuring all the grains are well coated. Add more margarine if necessary.
  • STEP 3
    Keep on a low heat and keep stirring until the rice starts to turn translucent (can take about 15 minutes).
  • STEP 4
    Add a small quantity of wine at a time and it will quickly be absorbed as you keep stirring. Continue until all the wine has been added and absorbed.
  • STEP 5
    Next do the same with the half of the stock, just gradually add a little at a time and add more until it has been absorbed. Now add the ground pepper and a little salt, then the asparagus
  • STEP 6
    Start adding the remainder of the stock, the peas and the 3/4 of the grated parmesan, stirring continually.
  • STEP 7
    Keep stirring until all the stock has been absorbed. The risotto should have a creamy consistency, with the rice and vegetables cooked 'al dente'.
  • STEP 8
    If more cooking is required, just add a little more stock and keep stirring.
  • STEP 9
    Serve right away, garnished with the remainder of the grated parmesan and a few sprigs of parsley.
  • STEP 10
    Serve up with a nice glass of chilled white wine.

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