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Packed with vibrant spring vegetables, perfectly cooked carnaroli rice and plenty of fragrant herbs and creamy Parmesan, this risotto recipe is super satisfying and easy-to-make. Follow our straightforward recipe to learn how to make risotto – you can even swap in your favourite vegetables to give it a seasonal spin and revisit this recipe all year round.
Bring 1ltr (1¾pt) vegetable or chicken stock to the boil in a medium saucepan. Add 150g (5oz) mixed mangetout and sugarsnaps, 100g (3½oz) runner beans, trimmed and sliced, and simmer for 1 minute. Add 1 x 125g pack asparagus tips, trimmed, and 100g (3½oz) fresh or frozen peas to the pan and continue to cook for 2 minutes. Move the cooked vegetables to a bowl with a slotted spoon and set aside. Keep the stock simmering very gently.
Heat 1 tbsp olive oil and melt 15g (½oz) unsalted butter in a second saucepan set over a low heat. Add 2 finely diced shallots and cook for 5 minutes until softened, but not coloured.
Turn the heat up slightly and stir in 320g (11oz) carnaroli risotto rice. Cook, stirring, for 3-4 minutes then add 100ml (3½fl oz) white wine and simmer for a further 2 minutes.
Add a ladleful of hot stock to the rice and stir gently until the liquid has almost disappeared. Repeat this process over the next 15 minutes.
Add the last ladle of stock when the rice is just cooked, but not mushy. Don’t let it evaporate this time.
Stir in the green vegetables, half a handful of chopped flat leaf parsley, and half a handful of chopped mint.
Remove from the heat and add 10g (¼oz) unsalted butter and 50g (2oz) finely grated Parmesan. Cover and set aside for 5 minutes then stir well and season to taste.
Serve in shallow bowls with the remaining herbs scattered over and extra Parmesan if you like.
Calories 480 (24%), sugar 5.5g (6%), fat 13.7g (20%), saturates 6.6g (33%), salt 2.49g (42%), based on 4 servings.