Asparagus, pea & broad bean risotto
Waitrose and Partners

Asparagus, pea & broad bean risotto

4 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook25 mins
  • Total time40 mins

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  • 175g fresh broad beans, double-podded (optional)
  • 175g fresh peas
  • 150g asparagus, trimmed and cut into 3cm lengths
  • 1 chicken or vegetable stock cube
  • 1 onion, chopped
  • 1 celery stick, chopped
  • 250g Cooks’ Ingredients Carnaroli Risotto Rice
  • 75ml vermouth or dry sherry
  • 3 tbsp Parmigiano Reggiano, grated
  • 25g butter
  • 25g flat-leaf parsley, chopped


  1. Add the beans, peas and asparagus to a pan of simmering water and cook for 3 - 4 minutes until just al dente. Drain and reserve the water. Use this water and the stock cube to make up 1.2 litres of stock, and keep it simmering in a pan

  2. Put the onion and celery in a medium non-stick pan. Cook over a medium heat for 3 minutes until soft and golden. Add the rice and stir for 1 minute, then the vermouth or dry sherry. Add the stock a ladleful at a time and keep stirring until each one is absorbed. This will take 15 - 20 minutes.

  3. When the rice is almost tender, add the beans, peas and asparagus and cook for a couple of minutes to heat through. Stir in the cheese, butter and parsley off the heat and season to taste.


Typical values per serving when made using specific products in recipe


1,782.38kJ/ 426kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating