Yorkshire Asparagus & Summer Vegetable Risotto

Main courseServes 2

With the Yorkshire asparagus season well under way and the milder weather arriving, this summery risotto recipe from the team at Leeds Cookery School is the perfect supper for a warm evening sitting in the garden. For more recipe inspiration and to find out what courses are available visit www.leedscookeryschool.org.uk




125g arborio rice

20g butter

20ml Yorkshire Rapeseed Oil

1 shallot, diced

50ml dry white wine

375ml vegetable stock (boiling)

1 bundle Yorkshire asparagus

50g fresh peas, podded

50g fresh broad beans, podded

1 teaspoon flat leaf parsley, chopped

1 teaspoon flat leaf parsley, chopped

½ teaspoon oregano, chopped

½ teaspoon chives, chopped

20g freshly grated Parmesan cheese

Salt and pepper


  1. Prepare the asparagus by bending the asparagus at the base to make it snap, then lay on a flat surface and peel away from the last leaf of the tip toward the base carefully. Use the peelings and woody stems in the vegetable stock.
  2. Bring a pan of salted water to the boil then add the prepared asparagus and cook for 2 minutes. Remove and plunge the spears into cold ice water. Do the same with the peas and broad beans. When cold drain the asparagus, beans and peas. Cut the asparagus into ½ inch long pieces. Remove the husk from the broad beans and set aside.
  3. Heat the butter and oil in a large heavy pan. When the butter has melted, add the diced shallot and gently cook for 2 minutes.
  4. Add the Arborio rice and cook for 2 minutes, stirring the rice until it is coated and has become translucent.
  5. Pour in the white wine and bring to the boil. Reduce the heat and simmer for 2 minutes.
  6. Gradually add the hot vegetable stock, a little at a time, waiting for each quantity to be absorbed before adding more. Stir continuously with a spatula.
  7. After 20-25 minutes the rice should be tender and creamy.
  8. Add the beans, peas and asparagus, mix in gently.
  9. Season well, add the chopped parsley, oregano, chives and the Parmesan. Mix well and serve.