Photo of Spring vegetable risotto by WW

Spring vegetable risotto

Total Time
30 min
5 min
25 min
Eat your greens with this easy risotto that is loaded with fresh flavour.


Olive oil

2 tsp(s)

Uncooked onion(s)

2 large, finely chopped

Garlic clove(s)

2 clove(s), large, finely sliced

Uncooked arborio rice

1¼ cup(s)

Vegetable bouillon cube

2 item(s)

Frozen green peas

150 gm, or fresh

Raw broadbeans (fava beans)

200 gm, frozen, boiled

Uncooked asparagus

150 gm(s), trimmed

Fresh mint leaves

1 tbsp(s), thinly shredded


  1. Heat oil in a large frying pan and cook the onions for 6-8 minutes, or until soft and translucent. Add the garlic and cook over a medium heat for 1 minute. Add the rice and stir to coat. Dissolve 2 vegetable bouillon cubes in 1 litre of hot water.
  2. Add a ladleful of stock and cook, stirring, until most of the liquid has been absorbed. Repeat until you have used two-thirds of the stock – this should take about 15 minutes.
  3. Add the vegetables to the risotto and continue to cook as before until all of the stock has been used, the rice is al dente and the vegetables are cooked. Season to taste, then stir in the mint and serve.