Cruelty Free Beauty

Eco Living

Vegan Recipes

Popular recipes


Green Vegetable Risotto

Serves: 4

Ready in: 30 to 60 mins

Eco Friendly

Green Vegetable Risotto Recipe: Veggie


1 tbsp olive oil
1 onion, finely chopped
3 garlic cloves, finely chopped
175ml glass vegetarian white wine
200g Arborio rice
600ml hot vegetable stock
10 asparagus spears, chopped
80g fresh or frozen peas
80g fresh or frozen podded broad beans
10g butter
30g Cathedral City Mature Lighter
2 tbsp mixed fresh herbs


  • Heat the oil in a heavy bottomed pan. Fry the onion over a low heat for ten mins or until the onions have softened. For the last minute of cooking add the garlic to the pan.
  • Add the rice and stir for a minute or two. Pour over the glass of wine and keep stirring while the wine is absorbed into the grain.
  • Gradually ladle the hot stock into the risotto letting it absorb between each addition. Keep stirring it too as this encourages the starch to come out which is what gives risotto that creamy texture.
  • With your last ladleful of stock add in the asparagus, peas and broad beans. The rice is ready when the grains are al dente and the rice is loose but not soupy.
  • Add in the butter, cheese and herbs, then serve.
Print Recipe
Instagram Logo

Did you make this recipe?

Share your creations by tagging @livegreenandgood on Instagram with the hashtag #livegreenandgood


App store Amazon Google Play

More recipes