Recipes
Asparagus & pea risotto
This quick and easy vegetarian recipe for asparagus & pea risotto is full of the flavours of spring and substantial enough to be a family favourite.
This quick and easy vegetarian recipe for asparagus & pea risotto is full of the flavours of spring and substantial enough to be a family favourite.
Cook: 30 Mins
Serves: 4
Price: £1.17 per serving
Nutritional Information
Each 452g serving contains
Energy
2509kj
599kcal
2509kj
599kcal
30%
Fat
22g
22g
High
31%
31%
Saturates
10g
10g
Med
51%
51%
Sugars
5.7g
5.7g
Med
6%
6%
Salt
2.1g
2.1g
High
35%
35%
of your reference intake.
Typical energy values per 100g:
555kj/133kcal
Typical energy values per 100g:
555kj/133kcal
Ingredients
250g bunch asparagus
2 vegetable stock cubes
1 medium onion, chopped
2 tbsp olive oil
1 garlic clove, finely chopped
350g Asda Arborio Rice
275g frozen peas
2 tbsp chopped flat-leaf parsley
15g butter
125g Asda Lancashire cheese (or Wensleydale cheese), crumbled
Method
1
Bend the asparagus stems until they snap and discard the tough ends (asparagus always breaks at the spot where the stem gets tough). Cut the tender part into 3cm pieces.
2
Dissolve the stock cubes in 1.4 litres hot water and put in a pan on a low heat to keep hot.
3
Cook the onion in the oil in another pan until translucent. Add the garlic and cook for 1 minute.
4
Add the rice and stir over a low heat for 2 minutes. Add a ladleful of hot stock and cook, stirring slowly, until most of it has been absorbed by the rice. Continue to cook gently for 15 minutes, adding the stock a ladleful at a time and waiting for each addition to be almost absorbed before adding the next. Stir all the time.
5
Add the peas and asparagus and stir gently. Continue to cook, adding the stock a ladleful at a time until the rice and asparagus are tender (you may not need to use all of the stock).
6
Stir in the parsley, butter and half of the crumbled Lancashire or Wensleydale cheese. Serve with the rest of the cheese on top.