Photo of Spring vegetable risotto by WW

Spring vegetable risotto

9 - 10
PersonalPoints™ per serving
Total Time
30 min
5 min
25 min
Plenty of green veg gives this easy risotto loads of fresh flavour.


Olive Oil

2 teaspoons


2 large, finely chopped


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 tablespoons, thinly shredded


  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.


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