If you are a fan of Italian food, this risotto recipe is packed full of flavour that all the family will enjoy.


200 g Arborio rice
100 g frozen peas
1 onion, finely diced
1 garlic clove
1 small leek, finely sliced
6 asparagus spears
350 ml vegetable stock, warmed
100 ml white wine
25 g butter/vegan spread
25 g grated parmesan or equivalent strong vegan cheese
Olive oil
Lemon juice
Few mint leaves


  1. Cook the peas and refresh in cold water.

  2. Blend or crush half of the peas with the mint and a little warm water to make a puree, before setting aside for later.

  3. Put the butter/vegan spread and a drizzle of oil into a large saucepan over a medium heatĀ and sweat the onions and leeks for 2-3 minutes.

  4. Crush in the garlic and cook for another minute.

  5. Add the risotto rice and stir until completely coated with the butter/oil.

  6. Add the white wine and stir.

  7. Reduce to a low heat and gradually add the warm stock a ladle at a time, stirring continuously and allowing the rice to soak up almost all of the liquid before adding the next ladle. Continue until all of the stock is added - this should take around 15 minutes.

  8. Stir in the pea puree and peas.

  9. Remove from the heat and add a few drops of lemon juice, 2/3 of the parmesan/vegan cheese and season with salt.

  10. Meanwhile cook the asparagus in a frying pan over a low heat with a knob of butterĀ for 5 minutes, add a splash more of lemon juice and season with salt and pepper.

  11. Plate up the risotto and top with the asparagus and remainder of the parmesan/vegan cheese.

Serves: 2 people.