Crispy sweet potato and pea risotto

Name: Crispy sweet potato and pea risotto | Asda Good Living
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 2tsp rapeseed oil; 100g frozen Scratch Cook Diced Onions; 1tbsp frozen Scratch Cook Chopped Garlic; 400g frozen Scratch Cook Sweet Potato Chunks; 1 reduced-salt vegetable stock cube, dissolved in 225ml boiling water; 2tbsp frozen Scratch Cook Italian Herb Mix; 2 x 200g Asda Steam Bags Long Grain Rice; 75ml Asda 50% Less Fat Crème Fraîche; 100g Frozen for Freshness Garden Peas; 30g Asda Grana Padano wedge, finely grated; 30g Asda Plain Breadcrumbs; 120g Asda Watercress, Spinach & Rocket Salad, washed; 1tbsp Asda Light Vinaigrette Dressing

This is baked instead of cooked, so saves the time you'd spend stirring a traditional risotto

By Asda Good Living,28th September 2017

(7 votes)

Cook: 40 Mins

Serves: 4

Price: £1.06 per serving

Nutritional Information

Each 376g serving contains

Energy
1606kj
384kcal

19%

Fat
9.0g

Med
13%

Saturates
3.8g

Med
19%

Sugars
9.0g

Med
10%

Salt
0.41g

Med
7%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
427kj/102kcal

Ingredients

2tsp rapeseed oil

100g frozen Scratch Cook Diced Onions

1tbsp frozen Scratch Cook Chopped Garlic

400g frozen Scratch Cook Sweet Potato Chunks

1 reduced-salt vegetable stock cube, dissolved in 225ml boiling water

2tbsp frozen Scratch Cook Italian Herb Mix

2 x 200g Asda Steam Bags Long Grain Rice

75ml Asda 50% Less Fat Crème Fraîche

100g Frozen for Freshness Garden Peas

30g Asda Grana Padano wedge, finely grated

30g Asda Plain Breadcrumbs

120g Asda Watercress, Spinach & Rocket Salad, washed

1tbsp Asda Light Vinaigrette Dressing

Method

Preheat the oven to 200C/180C Fan/Gas 6.

Heat the oil in a pan over a medium heat. Add the onion, cover with a lid and sweat for 5 mins, stirring occasionally. Uncover, add the garlic and cook for 2 mins. Add the potato, stock and herb mix. Cover and cook for 10 mins.

Meanwhile, cook the rice according to the packet instructions.

Mash the potato with a fork. Stir through the crème fraîche and peas, add the rice and transfer to an ovenproof dish.

Sprinkle with the cheese and breadcrumbs and bake for 15 mins until golden. Serve with the salad tossed in the vinaigrette dressing.