spring vegetable risotto
prep time
cook time
total time
recipe type: quick meals
cuisine: Italian
serves: 2
  • 1 glug olive oil
  • ½ onion (finely chopped)
  • 1 cup arborio rice
  • ½ tablespoon porcini mushroom pieces
  • ½ cup dry white wine
  • 3 cups vegetable stock
  • 1 bunch asparagus
  • 1 cup shelled peas (can replace this with sugar snap peas or snow peas left in their pods)
  • 1 tablespoon Botanical Cuisine lemon and dill cashew cheese (any creamy cashew cheese would be good, if it isn't the Botanical then add some lemon as well.)
  • vegusto piquant cheese (grated for serving)
  1. Put the stock on the stove to simmer.
  2. Add the oil to the pan and fry the onion until soft. Don't let it brown.
  3. Add the rice and fry until the oil coats all the grains and it starts to toast ever so slightly.
  4. Stir in the porcini mushrooms and the white wine.
  5. Add the stock a ladleful at a time. Stirring after each addition. The risotto should never stop simmering so don't think you can cheat and add cold stock. You don't need to stir non stop, but you should stir frequently as this is what gives the creaminess to the risotto.
  6. Cook the vegetables separately, I just blanch mine in some hot water and then refresh them in cold so they are bright green and beautiful.
  7. You can do them in the same pan with the risotto, but timing is critical. I find doing them separately saves any grief with overcooking the rice.
  8. Taste the risotto regualrly. You are looking for a fairly wet consistency where the rice grain just has the tiniest amount of bite to it. You have a very small window for error here. If you think it is almost ready it will overcook while you are thinking about it.
  9. Turn off the heat. Add some water or stock to thin it out if it needs it. Stir through the cashew cheese and add the vegetables.
  10. Serve with some vegusto grated over the top.
It is important that the stock is not salty. It reduces as it cooks and you'll end up with something too salty to eat. Taste as you go and if you find it is getting salty then add water instead of stock. It is easy to add salt at the end, but impossible to remove it!

Any spring vegetables would be good here, shelled broad beans, tiny artichokes, peas, asparagus - whatever you have on hand.
Recipe by quinces and kale at http://quincesandkale.net/recipes/spring-vegetable-risotto/