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Photo of Green vegetable risotto by WW

Green vegetable risotto

Total Time
35 min
5 min
30 min
Fill your vegetarian risotto with an array of nutritious green vegies including peas, broad beans and asparagus.


Vegetable stock cube

2 individual, to make 4 cups (1L) liquid stock

Olive oil

2 tsp

White onion

2 medium, finely chopped


2 clove(s), thinly sliced

Arborio rice

1¼ cup(s), (250g)

Frozen green peas

1¼ cup(s), (150g)

Frozen broad beans

200 g, thawed, peeled


1 bunch(es), halved crossways

Fresh mint

2 tbs, finely shredded


  1. Bring stock to the boil in a medium saucepan over medium heat. Reduce heat and simmer, covered, until required.
  2. Meanwhile, heat oil in a large non-stick frying pan over medium heat. Cook onion, stirring, for 6-8 minutes, or until softened. Add garlic and cook, stirring, for 1 minute or until fragrant. Add rice and stir to coat.
  3. Reduce heat and add hot stock, a ladle (½ cup/125ml) at a time,stirring constantly, until liquid has absorbed. Repeat until you have used two-thirds of the stock (this should take about 15 minutes).
  4. Add peas, broad beans and asparagus to risotto and continue to add ladles of remaining stock, stirring constantly, until rice and vegetables are tender. Season with salt and pepper. Stir in mint to serve.


TIPS: Thaw broad beans before peeling so you can easily remove the tough outer pod. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave. Swap mint for fresh basil.