A healthy vegetarian risotto packed with lots of powerful greens. This recipe serves a generous 4.


400g arborio rice

250g asparagus 

100g broccoli cut into tiny florets. 

100g Garden peas. 

1.medium onion diced 

1lt veg stock. 

Olive oil

2 cloves garlic crushed. 


Snap off the woody ends of the asparagus and peel the ends down further if required. Cook for 1 minute in a pan of boiling water and refresh under cold water. When cold slice the stalks leaving the tips for garnish if desired. 

For the risotto use a heavy bottomed saucepan and fry off the onion and garlic in some olive or vegetable oil without colour.

Add the rice and fry off while continuing to stir for a minute, Boil some vegetable stock and add a little at a time to the saucepan. When it has absorbed it add some more. The process of absorption will take about 20 minutes, 5 minutes before the end of this add the frozen peas, small broccoli florets and the asparagus stalks from earlier. This will give them enough time to cook and keep crunchy .

A good risotto should not be thick and stodgy it should be quite fluid. Finish off with a knob of butter, splash of cream and some parmesan cheese grated in.

Thanks for reading, any questions feel free to ask.

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