Spring Greens, Pea & Lemon Risotto
A bright, creamy risotto packed with seasonal greens and a zingy lemon finish. Comforting, but not heavy—just right for spring evenings.
Ingredients (Serves 4)
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, crushed
- 300g risotto rice (Arborio)
- 150ml dry white wine (optional)
- 1 litre hot vegetable stock
- 150g fresh or frozen peas
- 1 bunch asparagus, chopped into bite-sized pieces
- 1 courgette, diced
- Zest and juice of 1 lemon
- 50g Parmesan (or vegetarian alternative), grated
- Small handful fresh mint, chopped
- Salt & black pepper
Method
- Heat the olive oil in a large pan. Gently soften the onion for 5–6 minutes, then add garlic and cook for another minute.
- Stir in the risotto rice and cook for 1–2 minutes until slightly translucent.
- Pour in the wine (if using) and let it bubble away.
- Add the hot stock a ladle at a time, stirring regularly. Let each ladle absorb before adding the next (about 18–20 minutes total).
- With about 5 minutes to go, stir in the peas, asparagus and courgette.
- Remove from heat and stir through the lemon zest, juice, Parmesan and mint. Season well.
- Serve immediately. It should be creamy and slightly loose—not stodgy.
Optional Extras
- Add goat’s cheese for extra creaminess
- Top with toasted pine nuts for crunch
- Stir in a spoon of crème fraîche for extra indulgence
- Swap mint for fresh basil if preferred
We’d Love Your Spring Recipes!
Do you have a favourite spring recipe to share? It could be anything—a cake, dessert, main or starter. Send it in and we’ll feature a selection on NorthLondon.Life, with our favourite appearing in a future issue of the magazines!
Email your recipe (and a photo if you have one) to hello@northlondon.life
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