Name: Risotto Primavera
Prep time: 10M
Cook time: 30M
Yield: 4
Cuisine: Vegan
Ingredients: 225 g Arborio rice; 2 tbsp olive oil; 1 large onion, finely chopped; 2 cloves garlic, crushed; 25 g Flora Freedom (or similar); 700 ml hot vegetable stock; 300 ml vegan dry white wine (optional but increase stock to 1 litre if not used); 250 g frozen petit pois; 125 g asparagus tips, each cut into three; 175 g spinach, washed and drained; 75 g vegan Parmsan cheese, grated; pinch of salt and freshly ground black pepper

Risotto Primavera

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If you like to put your own twist on a recipe, then risotto primavera is for you. You can pretty much add anything to it, turning it into a dish to please fussy eaters.

By: Flora Freedom (via Veganuary)

Original Publish: Jan 9, 2017

Last Updated: Mar 1, 2026

Prep: 10 mins

Cook: 30 mins

Yields: 4

Instructions

Heat Flora and olive oil in a large pan and fry the onion and garlic until soft but not browned.
Add the rice and stir well. Pour in the wine and bring to the boil. Reduce heat and cook gently, whilst stirring, until the liquid has been absorbed.
Stir in 300ml stock and repeat until the stock has been absorbed.
Add half the remaining stock, and continue cooking, stirring occasionally until the risotto has a creamy consistency.

📹 Video Tutorial Available! Catch the full video on the original creator's site.