• 200g broad beans (frozen is fine)
  • Large knob of butter
  • 1 leek, finely chopped
  • 8-10 asparagus spears, cut into 3cm pieces
  • 2 handfuls peas (frozen is fine)
  • 2 carrots, finely chopped
  • 1 leek, finely chopped
  • 3 spring onions, trimmed and finely chopped
  • 350g risotto rice (I like to use wholegrain but it needs to soak overnight)
  • 100ml white wine (optional)
  • 750ml chicken bone broth (vegetable stock works too)
  • 100g parmesan
  • 20g mint, finely chopped
  • 20g parsley, finely chopped
  • Salt and pepper to taste

The recipe

Serves 4

This is packed full of all my favourite seasonal veggies and provides a great nutritional profile, as well as plenty of fibre. You can play around with the quantities of vegetables or add in different kinds depending on your preference. For the meat-eaters it also works well with a sprinkle of crispy pancetta on top!


  • Boil the broad beans for 3 minutes, then leave to cool
  • Heat the butter in a large pan on medium heat and add the leek.
  • Sweat until softened (about 5 minutes), then add the carrots and spring onions, sweating for a further 2 minutes.
  • Add the risotto rice and stir until coated in the butter.
  • Add the white wine, if using, and stir until it is absorbed.
  • Gradually add the bone broth or stock – roughly a ladle at a time, and wait until it is absorbed before adding more.
  • Stir the risotto regularly and meanwhile shell the broad beans.
  • After 15 minutes, add the asparagus.
  • After about 20-25 minutes, the rice should be almost cooked and you should have used up most of the stock (you can always add a splash of water if you have run out).
  • Add the broad beans, peas, parmesan, mint and parsley and a good pinch of pepper.
  • Stir for another 3-5 minutes (making sure peas are cooked through if you used frozen).
  • Serve up with a side of extra greens and enjoy!