Spring Green Risotto


    300g risotto rice

    2 tbsp mascarpone cheese

    20g fresh wild garlic

    20g fresh mint

    100g peas

    100g broad beans

    1 lemon for juicing

    100g asparagus

    500ml hot vegetable stock

    120ml white wine

    50g butter

    1 chopped large shallot

    1 clove of garlic

    Olive oil to serve

    Crumbled feta

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Main serves 4

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To make a green base, place half of the veg stock in a pan & bring to the boil. Add half of the amount of peas, broad beans asparagus & herbs. Boil for 1 minute. Pour this into a food processor & blitz until completely smooth. Cool down as quickly as possible, to ensure that it stays a vibrant green.


Sauté the chopped shallot & crushed garlic clove for a minute in a little oil on a moderate heat. Then add the risotto rice and stir for a further 2 minutes. Add the white wine & stir. Reduce until nearly all of the wine had gone.


Add a ladle full of stock at a time until the rice is just cooked. The rice should be sloppy not dry.


Remove & discard the garlic clove. Add the green puree to the rice, followed by the mascarpone, the remaining peas, asparagus, beans & herbs, with a squeeze of lemon. Mix well & adjust seasoning to taste.


Serve immediately, with crumbled feta & a good drizzle of olive oil. Garnish with fresh micro herbs if you wish.

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