1. Cook the vegetables

    Bring 1ltr vegetable or chicken stock to the boil in a medium saucepan. Add 150g mixed mangetout and sugarsnaps, 100g runner beans, trimmed and sliced, and simmer for 1 minute. Add 1 x 125g pack asparagus tips, trimmed, and 100g 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.

  2. Fry the shallots

    Heat 1 tbsp olive oil and melt 15g 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.

  3. Add the rice

    Turn the heat up slightly and stir in 320g carnaroli risotto rice. Cook, stirring, for 3-4 minutes then add 100ml white wine and simmer for a further 2 minutes.

  4. Add the stock

    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.

  5. Finish the rice

    Add the last ladle of stock when the rice is just cooked, but not mushy. Don’t let it evaporate this time.

  6. Add the vegetables

    Stir in the green vegetables, half a handful of chopped flat leaf parsley, and half a handful of chopped mint.

  7. Add the toppings

    Remove from the heat and add 10g unsalted butter and 50g finely grated Parmesan. Cover and set aside for 5 minutes then stir well and season to taste.

  8. Serve and enjoy

    Serve in shallow bowls with the remaining herbs scattered over and extra Parmesan if you like.

    RFO SpringRisotto Spring FinalV2 miniCalories 480 (24%), sugar 5.5g (6%), fat 13.7g (20%), saturates 6.6g (33%), salt 2.49g (42%), based on 4 servings.

  9. Ingredients

    We've made a handy shopping list so you can get everything you need to make this veg-filled spring risotto. Don't forget to screenshot before you go shopping!

    1 ltr vegetable or chicken stock
    150g mixed mangetout and sugarsnaps
    100g runner beans
    125g pack asparagus tips
    100g fresh or frozen peas
    1 tbsp olive oil
    15g unsalted butter
    2 finely diced shallots
    320g carnaroli risotto rice
    100ml white wine
    handful of chopped flat leaf parsley
    handful of chopped mint
    10g unsalted butter
    50g finely grated Parmesan