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Green risotto

 4 ratings

Prep Time:2 mins

Cooking Time:25 mins

Serves:2 Adults


Green risotto

This delicious risotto is perfect for dinner on a summery evening. Make this dish vegetarian-friendly by swapping the Parmesan for a similar alternative that's free from rennet.

About this recipe

This recipe was developed by safefood nutritionists.


  • 1 vegetable stock cube, dissolved in 700ml / 24 fl oz. of water
  • 10 asparagus spears, trimmed
  • 6 tablespoons of frozen peas
  • 4 teaspoons of olive oil
  • 2 small onions, finely chopped
  • 140g / 5​oz. of risotto rice
  • 6 tablespoons of white wine
  • 2 tablespoons of Parmesan (or vegetarian alternative), grated
  • Black pepper, to taste
  • 2 tablespoons of fresh parsley, chopped


  1. Simmer the stock for 5 minutes in a large saucepan, adding the asparagus and peas for the last 3 minutes.
  2. Strain the stock into a jug and set the vegetables aside.
  3. While the stock is simmering, heat the oil in a large frying pan.
  4. Add the onion to the pan and gently fry for 5 minutes, stirring all the time.
  5. Add the rice and continue to stir for 2 minutes until the grains become see-through at the edges.
  6. Add the wine and 100ml / 4 fl oz. of the stock and allow to simmer until all the liquid has been absorbed.
  7. Pour in another 100ml / 4 fl oz. of the stock and stir.
  8. Continue adding the stock and stirring. After about 7 minutes when half of the stock has been added, add the peas and asparagus.
  9. Continue adding the stock slowly until all the liquid has been absorbed. This should take about 10 minutes.
  10. Turn off the heat and stir in the Parmesan or rennet-free alternative.
  11. Season with black pepper and serve sprinkled with the parsley.

What you will need

  • Chopping board
  • Chopping knife
  • Cutlery
  • Frying pan
  • Measuring jug(for liquids)
  • Saucepan
  • Wooden spoon

Serving suggestions

Serve with a vibrant, tossed salad

"Cut down on fat by swapping the Parmesan cheese with low-fat cream cheese and mixing through"

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