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Veetee Recipe

Spring Vegetable Risotto

Easy2 Servings
This risotto recipe is ready in just 15 minutes! Made simple using VeeTee rice you can cook up a tasty dish in no time at all so give it a go yourself.

What you need to get


  • 1 tray VeeTee Golden Vegetable Rice

  • 150g green beans, diagonally cut

  • 150g asparagus spears, diagonally cut

  • 50g frozen peas

  • 1 tbsp olive oil

  • 1 small white onion, finely chopped

  • 2 garlic cloves, crushed

  • 50ml vegetable stock

  • 150g Parmesan, grated

  • 2 tbsp mascarpone cheese

  • salt and pepper, to taste


What you need to do


  1. Boil a large pan of salted water to the boil, and blanch the green beans, asparagus and peas for 3-4 minutes before draining in a colander. Set aside.

  2. In a large casserole or saucepan, fry the onion and garlic in the oil for 3-4 minutes until soft.

  3. Tip the rice and vegetable stock into the saucepan and stir-fry for 2-3 minutes until the grains are cooked. Combine the blanched vegetables followed by the Parmesan cheese and mascarpone to make the dish creamy.

  4. Season to taste and serve immediately.


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Spring Vegetable Risotto

Spring Vegetable Risotto This risotto recipe is ready in just 15 minutes! Made simple using VeeTee rice you can cook up a tasty dish in no time at all so give it a go yourself.

What you need to get


  • 1 tray VeeTee Golden Vegetable Rice

  • 150g green beans, diagonally cut

  • 150g asparagus spears, diagonally cut

  • 50g frozen peas

  • 1 tbsp olive oil

  • 1 small white onion, finely chopped

  • 2 garlic cloves, crushed

  • 50ml vegetable stock

  • 150g Parmesan, grated

  • 2 tbsp mascarpone cheese

  • salt and pepper, to taste


What you need to do


  1. Boil a large pan of salted water to the boil, and blanch the green beans, asparagus and peas for 3-4 minutes before draining in a colander. Set aside.

  2. In a large casserole or saucepan, fry the onion and garlic in the oil for 3-4 minutes until soft.

  3. Tip the rice and vegetable stock into the saucepan and stir-fry for 2-3 minutes until the grains are cooked. Combine the blanched vegetables followed by the Parmesan cheese and mascarpone to make the dish creamy.

  4. Season to taste and serve immediately.