Summer Vegetable Risotto

This gorgeous summer vegetable risotto makes use of the outstanding Double Barrel Lincolnshire Poacher and wonderful carnaroli risotto rice from Seggiano.  Both are always available at The Lambton Larder - Bakewell's only fine food delicatessen.

Although arborio rice is more widely used in the UK, carnaroli is actually the risotto rice of choice thorughout most of Italy.  Hailed as the king of Italian rices it produces the creamiest risotto and is more resistant to overcooking than arborio.  

We've chosen asparagus, peas and courgettes for this risotto, but it'll work just as well with other seasonal vegetables. 


  • 350g Carnaroli risotto rice

  • 1.5L vegetable stock

  • 200ml white wine

  • 50g butter

  • 2 tbsp olive oil

  • 1 leek, finely sliced

  • 2 cloves garlic, crushed

  • 100g frozen peas

  • 1 bunch asparagus, woody stalk removed and cut into pieces, reserving the tips

  • 2 courgettes, cut into thin batons

  • 1 handful green beans, cut into pieces

  • 4 handfuls of rocket

  • 50g Licolnshire poacher cheese

  • 100g basil pesto


  1. In a large, heavy based pan gently fry the leek and garlic in the oil and half the butter, until soft. Add the courgettes, green beans and asparagus stalks (keep the tips for later) and cook on a medium heat, stirring regularly for 5-10 mins until the courgettes have a little colour.

  2. Put the vegetable stock in a small pan and bring to a simmer, keep the stock hot and simmering, ready to be added to the rice.  

  3. Add the risotto rice to the vegetables and fry for a few minutes on a medium to high heat, stirring almost continuously so that the rice doesn’t stick.

  4. Pour in the white wine and cook, stirring thoroughly until all the wine has been absorbed.

  5. Now add the stock, a ladleful at a time, stirring regularly and letting the rice absorb the liquid before adding more.

  6. While the risotto is cooking fry the courgette batons on a high heat in a little oil until lightly browned and crispy. 

  7. Now add the peas, asparagus tips, fresh herbs and cheese to the rice and cook for a few more minutes.

  8. Taste for seasoning and to see if the rice is cooked to your liking.

  9. Finally add the remainder of the butter and stir thoroughly.

  10. Serve the risotto on shallow bowls, drizzle with the pesto, top with the crispy courgettes, the rocket and some grated cheese.

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