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Looking for the ideal vegetarian/vegan Spring dish? Geof the Chef's risotto verde is full of fresh green ingredients for the perfect vegetarian/vegan Spring dish.

19 Mar 2019


Prep Time: 10 mins

Cook Time: 30 mins

Serves: 4



200g Arborio risotto rice

2 shallots, finely diced

1 Litre vegetable stock

200g tender stem broccoli,

previously blanched

200g spinach

200g broad beans, podded

200g mangetout, sliced

200g frozen garden peas

2 tbsp of your favourite chopped herbs (for this dish I would choose mint, chives, parsley and thyme)

Splash of vegetable oil

Pinch of salt and pepper

Knob of vegan butter



In a deep pan, heat the vegetable oil and add the shallots - frying gently until translucent.

2 Next, add the risotto rice, stirring continuously - this starts the cooking process without liquid, giving the rice a nutty flavour.

3 Slowly add the vegetable stock, a little at a time, and stir until absorbed. Checking the rice frequently and once you are happy with the bite - some prefer al dente and others cooked through - then add in all of the green vegetables.

4 After a minute or two, stir in your chosen herbs and check for seasoning.

5 Finally add in the vegan butter to produce a rich, velvety finish and stir through.


Tip: Any sort of vegetables will work for this dish - broccoli, sugar snap peas, courgettes or even spring cabbage - so feel free to adapt to your taste.

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