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England's Spring Vegetable Risotto


A great quick fix meal, showcasing the season’s veg at their best.


Serves 4

40g watercress, large stalks removed and roughly chopped, and a little extra for garnish

1 tbsp olive oil
2 garlic cloves, finely chopped
1 onion, finely chopped
400g arborio rice
300ml Badger England’s Gold Ale
1.3 litres hot vegetable stock
100g tenderstem broccoli, cut into 2 - 3cm lengths
100g asparagus tips, cut into 2 - 3cm lengths
150g frozen peas
100g mild full fat soft goats’ cheese


Tip: Rice continues to absorb liquid so add more hot vegetable stock if you want to loosen the risotto.

1.   Add the oil, garlic, and onion to a large non stick pan over a medium heat and cook for 5 minutes until softened.
2.   Stir in the rice, ensuring the grains are coated in the oil, add the Badger England’s Gold Ale and simmer for 2 minutes.
3.   Add the hot stock, a little at a time, allowing it to be absorbed by the rice, stirring occasionally to prevent it from sticking. Cook for 16 - 18 minutes, and then add the broccoli, asparagus and peas and add any remaining stock.
4.   Continue until all the liquid has been absorbed, the rice is al dente and the vegetables are tender, about 25 minutes in total.
5.   Crumble in the goats’ cheese to melt and stir through the watercress until wilted. Season to taste and serve immediately garnished with a few sprigs of watercress.

Perfect Pairings

Goes great with: