I don’t know about where you are, but here in Chester it’s been a glorious day – the sun has been shining, the birds have been singing. On coming home from work today, I noticed that my strawberry seeds have finally started to sprout (I was starting to worry I had dud seeds!) and as I sit here typing this I can hear the merry sound of a bumblebee buzzing outside the window. Spring is definitely here!
I always (sadly) get a bit excited when asparagus comes into season – the price plummets and suddenly a new realm of recipes can be made.
I make this particular risotto – using various combinations of veg – probably once a fortnight in spring and summer. It’s a great, tasty way of packing whichever vegetables you choose into your menu. I used asparagus, peas and spinach but you could swap in whatever you like.
Some people might have the misconception that risotto is a heavy, winter dish. This is not true in this case. Simply swap the butter for olive oil and reduce the amount of parmesan you add, and suddenly the risotto is very light and fresh.
This will serve 4 and will take around 45 minutes to make.
Spring Vegetable Risotto with Feta
2 tbsps olive oil
1 onion
300g risotto rice
1 small glass white wine
500ml vegetable stock
100g asparagus tips
200g frozen peas
100g spinach
10g grated parmesan
80g feta
1. Chop the onion and add to a large casserole dish with 1 tbsp of the olive oil. Cook gently for a couple of minutes, then stir in the risotto rice. Pour in the white wine and stir.
2. When the wine has mostly been absorbed by the rice, start adding the stock bit by bit, stirring all the time. When you have added all of the stock, the rice should be just slightly al dente – taste it, if it’s too al dente, add some more stock.
3. Roughly chop the asparagus, then add it along with the peas and spinach to the risotto. Stir well until the spinach has wilted, then turn off the heat. Drizzle over the remaining olive oil, sprinkle over the parmesan and put a lid on. Leave it for a couple of minutes.
4. Chop the feta into bitesize pieces, then stir into the risotto. Done!
WHAT TO HAVE FOR DINNER TONIGHT 
That’s Friday night sorted, I was thinking of a risotto and this looks delic – thanks for posting
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Enjoy!
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Yum, this looks delicious!
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Harriet I bet you didn’t know risotto was my favorite food…well it is…I could eat it always and forever. It is sort of the love of my life… I can never make it…because I just stand peering over the rice and devouring it.
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Haha! I’m a big fan of risotto too 🙂
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I love making risotto with a glass of wine in one hand and a wooden spoon in he other. I bet this risotto tastes amazing with the yummy salty feta and the sweet spring veggies 🙂 yum! Thanks for sharing 🙂
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Ooh absolutely, me too!
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Reblogged this on Let Food HEAL Your Body! and commented:
I absolutely LOVE risotto and this recipe looks incredible!!! I’m also starting to love asparagus more, so I can’t wait to give this dish a try!
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This looks wonderful!
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What a coincidence! I just bought ingredients to make a very similar risotto dish in a few days! Looks good
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Great minds think alike 🙂
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Thats a beautiful bowl of risotto, love all of those wonderful Spring vegetables.. Great seasonal dish.
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Thank you!
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Love fresh spring vegetables in risotto… but I must admit, I’ve never considered putting feta cheese in it. Sounds like a lovely idea!
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It’s lovely with the feta! (But then, I am the biggest fan of feta 🙂 )
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This looks amazing!!!
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Thank you!
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I had a summer “risotto” for dinner last night too, haha! Instead of rice, I blitzed up a head of cauliflower until it resembled rice grains and had it with courgette & feta. Yummy!
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Sounds delicious!
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Looking forward to trying this recipe – spinach and feta are a great combination.
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Hope you enjoy it Michelle 🙂
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Looks so delicious! I’ll try it soon!
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yum! I adore risotto and am always looking for new recipes! This looks super delicious!
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Never had risotto before, this sounds like the perfect recipe to try 🙂
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