Photo of Summer vegetable risotto by WW

Summer vegetable risotto

Points® value
Total Time
40 min
10 min
30 min
Make the most of seasonal summer vegetables in this delicious risotto.


Olive Oil

1 tablespoon(s)

Arborio rice, dry

225 g

Spring Onions

1 medium, trimmed and chopped


1 clove(s), crushed

Dry white wine

100 ml

Vegetable stock cube

1 cube(s), vegetable, make up to 850ml with hot water

Red pepper

1 medium, deseeded and chopped

Yellow pepper

1 medium, deseeded and chopped


1 medium, chopped

Asparagus, raw

100 g, trimmed and chopped

Peas, fresh, boiled

50 g, or fresh


1 teaspoon(s), and black pepper, freshly ground

Basil, fresh

4 leaf/leaves, to garnish


  1. Heat the olive oil in a large saucepan or deep-sided sauté pan. Add the rice and cook over a low heat for 2-3 minutes until the rice looks translucent, but not brown. Add the spring onions and garlic. Cook gently for another minute, stirring frequently.
  2. Pour in the white wine and let it bubble up. Add a couple of ladlefuls of the 850ml hot vegetable stock. Stir and cook over a medium heat for 5 minutes, then add all the vegetables. Cook for another 20 minutes, gradually adding the remaining stock a ladleful at a time, until the rice is tender.
  3. Season to taste with salt and pepper, then serve, garnished with basil leaves.