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Vegetable Garden Risotto

A delicious, verdant risotto featuring essential English summertime flavors with broad beans, peas, asparagus, and runner beans.

VegetarianHealthyDinnerSummerRisotto
Estimated Nutrition
Calories
511.3
kcal / serving
2045.2 kcal total
Carbs
41.3g
per serving
165.2 g total
Fat
29.7g
per serving
118.6 g total
Protein
19.6g
per serving
78.4 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
50
g
Butter
null
100
g
Feta Cheese
drained and crumbled
1
serving
Parmesan
shavings, optional
Fruits
1
piece
Lemon Zest
long strip
GrainsCereals
150
g
Arborio Risotto Rice
null
LegumesPulses
250
g
Broad Bean
null
Liquids
150
ml
White Wine
dry
750
ml
Vegetable Stock
hot
NutsSeeds
1
tbsp
Mint
fresh leaves, chopped
2
cloves
Garlic
crushed
4
sprigs
Thyme
fresh
1
piece
Bay Leaf
null
1
to taste
Sea Salt Flakes
null
1
to taste
Black Pepper
freshly ground
OilsFats
3
tbsp
Olive Oil
null
Vegetables
1
piece
Onion
finely chopped
100
g
Pea
null
1
bunch
Asparagus
trimmed and cut into short lengths
100
g
Runner Beans
de-stringed and cut into long thin strips

Method

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