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Toast the start of spring with Wines from Rioja

Toast the start of spring with Wines from Rioja

With warmer temperatures on the way, flowers blooming and the birds singing, what better way to toast the start of spring than with a delicious refreshing, light recipe and glass of white Rioja wine?

Spring Vegetable Risotto

This delicate risotto can be rustled up at short notice with everyday ingredients from the cupboard and the freezer. It needs no pre-preparation and can be on the table in half an hour.

Take a bottle of chilled white Rioja from the fridge, pour a glass and savour the combination of elegant citrus and fine vanilla flavours.

Serve with

Barrel Fermented White Rioja


A subtle tang of ripe citrus in the mouth follows on from aromas of toasty vanilla.

When to Enjoy

White Rioja is a great choice for chicken and vegetables in creamy sauces. The dash of citrus also enhances the flavours of all kinds of fish and seafood; grilled or fried. Look for the words 'Barrel Fermented' on the label.


Serves four

50g butter

1 tbsp olive oil

1 small onion, finely chopped

1 garlic clove, crushed

320g risotto rice

1 litre hot vegetable stock

75g broad beans, thawed if frozen

75g peas, thawed if frozen

2 tbsp chopped fresh mint

2 tbsp freshly grated parmesan

Salt and freshly ground black pepper


1. Heat half the butter and the oil in a large, heavy-based saucepan. Add the onion and garlic and cook over a gentle heat for 3-5 minutes, until softened, but not coloured. Add the rice and stir to coat in the butter and oil.

2. Add a ladle full of the hot stock and stir to combine with the rice. Simmer until almost all the liquid has been absorbed. Continue adding the stock in this way until you have about a ladle full left. Stir in the broad beans and peas and the remaining stock. Continue cooking until the vegetables are tender and the rice is tender and creamy. Stir in the parmesan, remaining butter and mint and serve straight away.

Cook’s tip: If you're using fresh peas and broad beans, blanch them for a minute in boiling salted water before adding them to the risotto.


For more delicious Spanish recipes and Rioja wine matches, please visit the Rioja and Food section of the website here.

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