Skip to main contentSkip to footer
Start today
Start today
Join WW today and gain full access to all of our recipes and meal plans. Sign up today!
Photo of Spring vegetable risotto by WW

Spring vegetable risotto

9
Point(s)
Total Time
30 min
Prep
5 min
Cook
25 min
Serves
4
Difficulty
Moderate
Plenty of green veg gives this easy risotto loads of fresh flavour.

Ingredients

Olive Oil

2 teaspoon(s)

Onion(s)

2 large, finely chopped

Garlic

2 clove(s), finely sliced

Arborio rice, dry

250 g

Vegetable stock cube(s)

2 cube(s), to make 1 litre

Peas, fresh or frozen

150 g

Broad beans, frozen, boiled

200 g

Asparagus, raw

150 g, trimmed

Mint, Fresh

1 tablespoon(s), thinly shredded

Instructions

  1. Heat the oil in a large frying pan and cook the onions for 6-8 minutes, or until soft. Add the garlic and cook over a medium heat for 1 minute. Add the rice and stir to coat. Dissolve 2 vegetable stock cubes in 1 litre 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.

Notes

Stir through 35g goat’s cheese at the end until melted, if you like.

You might like

You might like