Looking for a dish that’s as nourishing as it is beautiful? This Green Risotto with Broad Beans and Walnuts brings vibrant spring flavours together in one creamy, comforting bowl. Packed with seasonal greens, a squeeze of lemon, and the satisfying crunch of toasted walnuts, it’s a plant-forward take on a classic that doesn’t skimp on flavour. Whether you’re serving it as a light main or a standout side, this risotto is simple to prepare and sure to impress, perfect for slow dinners, garden lunches, or anytime you want something fresh and filling.
Ingredients
For the risotto
1 tbsp olive oil
1 tbsp butter
1 small leek or shallot, finely chopped
2 garlic cloves, minced
1 ½ cups arborio rice
½ cup dry white wine (optional)
1 litre (4 cups) vegetable stock, kept warm
1 cup broad beans (fresh or frozen)
1 cup baby spinach
½ cup peas or chopped asparagus (optional)
¼ cup parmesan or nutritional yeast (for vegan option)
Zest of 1 lemon
Salt and black pepper, to taste
For serving
A handful of toasted walnuts
A few leaves of radicchio or frisée
A drizzle of olive oil
Extra parmesan or vegan cheese, optional
Method
Blanch the greens Bring a pot of salted water to the boil. Blanch the broad beans for 1–2 minutes (or 3–4 if frozen), then drain and set aside. If needed, remove the tough outer skins. Set aside some spinach and peas/asparagus for later.
Make the risotto base In a large saucepan, heat olive oil and butter over medium heat. Add the leek (or shallot) and cook until soft, about 4–5 minutes. Add garlic and stir for another minute.
Toast the rice Stir in the arborio rice and cook for 1–2 minutes until slightly translucent around the edges. Pour in the white wine and stir until absorbed.
Add the stock gradually Begin adding the warm vegetable stock one ladle at a time, stirring constantly. Let the rice absorb the liquid before adding more. This process takes about 18–20 minutes.
Add the greens About 5 minutes before the risotto is ready, stir in the blanched broad beans, spinach, and peas or asparagus. Cook until tender and vibrant. Add lemon zest and stir well.
Finish with cheese and seasoning Stir in parmesan or nutritional yeast and season with salt and pepper. The risotto should be creamy and slightly loose, adjust with extra stock if needed.
Serve and top Spoon the risotto into bowls. Garnish with toasted walnuts, radicchio or frisée leaves, a drizzle of olive oil, and extra cheese if desired.
Tips
For extra green flavour, blend some blanched spinach with a bit of stock and stir it in at the end.
Swap walnuts for pine nuts or hazelnuts for a different crunch.
For a vegan version, skip the butter and cheese or use dairy-free alternatives.
This Green Risotto is earthy, zesty, and texturally rich from the walnuts, just the thing for a cozy night in or a spring dinner party centrepiece.
Looking for a dish that’s as nourishing as it is beautiful? This Green Risotto with Broad Beans and Walnuts brings vibrant spring flavours together in one creamy, comforting bowl. Packed with seasonal greens, a squeeze of lemon, and the satisfying crunch of toasted walnuts, it’s a plant-forward take on a classic that doesn’t skimp on flavour. Whether you’re serving it as a light main or a standout side, this risotto is simple to prepare and sure to impress, perfect for slow dinners, garden lunches, or anytime you want something fresh and filling.
Ingredients
For the risotto
For serving
Method
Bring a pot of salted water to the boil. Blanch the broad beans for 1–2 minutes (or 3–4 if frozen), then drain and set aside. If needed, remove the tough outer skins. Set aside some spinach and peas/asparagus for later.
In a large saucepan, heat olive oil and butter over medium heat. Add the leek (or shallot) and cook until soft, about 4–5 minutes. Add garlic and stir for another minute.
Stir in the arborio rice and cook for 1–2 minutes until slightly translucent around the edges. Pour in the white wine and stir until absorbed.
Begin adding the warm vegetable stock one ladle at a time, stirring constantly. Let the rice absorb the liquid before adding more. This process takes about 18–20 minutes.
About 5 minutes before the risotto is ready, stir in the blanched broad beans, spinach, and peas or asparagus. Cook until tender and vibrant. Add lemon zest and stir well.
Stir in parmesan or nutritional yeast and season with salt and pepper. The risotto should be creamy and slightly loose, adjust with extra stock if needed.
Spoon the risotto into bowls. Garnish with toasted walnuts, radicchio or frisée leaves, a drizzle of olive oil, and extra cheese if desired.
Tips
This Green Risotto is earthy, zesty, and texturally rich from the walnuts, just the thing for a cozy night in or a spring dinner party centrepiece.
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