Total Time
1hr 5mins
Prep 25 mins
Cook 40 mins

This classic risotto brings together spring and summer vegetables in a typically Italian rice dish.

Ingredients Nutrition


  1. Heat the olive oil in a large saucepan, and fry the onion, asparagus, mushrooms, pepper and zucchini until softened.
  2. Add the rice and continue frying for about 2 minutes, stirring all the time. Gradually pour in the vegetable stock, a little at a time, giving the rice time to absorb the stock between each addition.
  3. Season with salt and pepper, and continue cooking for about 20 minutes until the rice is tender, but still has a hint of 'bite' to it.
  4. Just before serving, add the butter and stir well. Serve garnished with Parmesan cheese shavings.

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