Summer veg risotto

Serves: 2 people

Prep time: 10 minutes

Cooking: 15 to 20 minutes

Summer vegetable risotto


  • 150g short grain rice (such as Arborio)
  • 1.5 pints vegetable stock
  • 1 shallot or an onion
  • A handful of asparagus
  • A handful of frozen peas
  • Grated parmesan
  • Small glug of oil
  • Small amount of butter


  1. Peel and finely chop the shallot
  2. Wash and trim the hard stalks off the asparagus
  3. Grate the parmesan
  4. Sweat down the shallot in a pan on a high heat with the oil
  5. Add the rice and stir
  6. Slowly add the stock until it has fully absorbed into the rice making sure to keep the pan moving throughout
  7. Whilst adding the stock, add in the frozen peas and asparagus and finally stir in the butter and parmesan to serve

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