risotto primavera

We love risotto in our household and it’s become my signature dish. One version that we cook regularly is risotto primavera, using asparagus and garden peas. I also add in other sweet green veg if I have some to use up – sugarsnap peas, mangetout, broad beans, spring onions… You’ll see the mangetout I used in the photo below! I haven’t included them in the recipe but all greens work well.

I use chicken stock as I think it adds a great salty contrast to the sweet vegetables, but if you want to use vegetable stock it does also make a great vegetarian dish.



80g butter

1 tbsp olive oil

1 x white onion, finely chopped

1 x garlic clove, finely chopped

350g risotto rice (arborio is the easiest to find and works well, but if you can get your hands on carnaroli rice, it’s perfect)

1 tsp dried oregano

125ml dry white wine

1.2l hot chicken stock

250g asparagus spears, trimmed and sliced into 1-2 inch pieces

140g peas, shelled (i like to shell fresh peas, but frozen peas work well also)

130g freshly grated parmesan

salt and pepper

serves 4


  1. heat the butter and oil in a large pan over a medium heat.  add the onion and garlic and cooked until softened, careful not to brown them.
  2. add the rice to the pan and stir well, ensuring that every grain is coated in the buttery mixture. the rice should become translucent. at this stage, pour in the white wine and stir continuously. the cold wine meeting the hot pan should cause a lot of sizzling, and the liquid should soak into the rice very quickly. sprinkle over the oregano.
  3. next, it’s time to add the stock. 1 ladleful at a time, add the hot stock to the pan and continually stir the rice. once the liquid has reduced and soaked into the rice, add another ladleful. do not stop stirring, as you don’t want the rice to stick to the bottom of the pan.
  4. the process of adding stock should take approx 20 minutes, so once you’re 15 minutes in add the vegetables to the pan. continue to add in the stock slowly.
  5. once the rice is cooked al dente and the stock has been soaked in, you should be left with a creamy consistency and well cooked veg. remove from the heat and stir in the parmesan until melted. season to taste.



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