A risotto for early summer

BBC GoodFood
50 mins (cooking 50)
11 ingredients
1 servings
Deliciously creamy risotto without being too rich

Categories:  vegetarian ,
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  • 450ml vegetable stock, made wth half a stock cube
  • 4 asparagus spears, trimmed (trimmings kept) and each spear sliced into 4
  • 200-250g/8-9oz peas in the pod, about 85g/3oz podded (pods kept)
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 3 tbsp white wine (keep the rest of the bottle chilling)
  • small handful of freshly grated parmesan (or vegetarian alternative)
  • small handful of rocket and a few parmesan (or vegetarian alternative) shavings, to serve


Serving Size (78.95 g)
Servings 1
Amount per Serving
Calories 297.87 Calories from Fat 266.22
% Daily Value *
Total Fat 29.58g 45.51%
Saturated Fat 4.08g 20.42%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 2.81mg 0.12%
Total Carbohydrate 1.15g 0.38%
Dietary Fiber 0.0 g 0.0%
Sugars 0.43 g %
Protein 0.03g 0.06%
Vitamin A 0.0IU% Vitamin C 0.0mg%
Calcium 4.29mg% Iron 0.29mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
asparagus spears, small onion, freshly grated parmesan, small, small