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Photo of Spring vegetable risotto by WW

Spring vegetable risotto

Total Time
1 hr
20 min
40 min
Learn how to cook a simple risotto with asparagus, peas and broad beans. Add a squeeze of lemon when serving for some zing!


Vegetable stock cube

1 individual, gluten-free variety, to make 3 cups (750ml) stock

Dry-style white wine

¼ cup(s), (60ml)

Olive oil

1 tbs

Brown onion

1 medium, finely chopped


2 clove(s), crushed

Arborio rice

1 cup(s), (200g)


2 bunch(es), cut into 2cm lengths

Frozen green peas

1 cup(s), (120g), thawed

Frozen broad beans

1 cup(s), (150g). thawed, skins removed

Fresh lemon rind

1 tsp, finely grated

Grated parmesan cheese

½ cup(s), (40g)


1 medium, cut into quarters


  1. Bring stock and wine to the boil in a medium saucepan. Reduce heat to low and keep stock at a gentle simmer.
  2. Meanwhile, heat oil in a large, heavy-based saucepan over medium heat. Cook onion and garlic, stirring, for 5 minutes, or until softened. Add rice and cook, stirring, for 2 minutes, or until rice is opaque. Reduce heat to low and add hot stock, ½ cup (125ml) at a time, stirring constantly until almost all liquid is absorbed—this should take about 20-25 minutes.
  3. When adding the last quantity of stock, stir in asparagus, peas and broad beans. Season. Cook, stirring occasionally, for 5 minutes, or until vegetables are just tender. Stir in lemon rind and half the parmesan. Serve sprinkled with remaining parmesan and lemon quarters on the side.


SERVING SUGGESTION: Add a salad made with rocket, cherry tomatoes and cucumber, drizzled with lemon juice, to serve. TIP: Time-saving trick: If you have a pressure cooker use it, starting with step 2. After stirring in rice, add 2⅓ cups (580ml) stock and ¼ cup (60ml) wine. Stir well and close the lid. Bring to high pressure on medium-high heat. When reached, reduce heat to medium-low. Cook for 6 minutes. Release pressure.