An Italian classic that’s fresh and filling.
(3 votes)
Cook: 30 Mins
Serves: 4
Price: 75p per serving
Nutritional Information
Each 355g serving contains
Energy
2038kj
487kcal
2038kj
487kcal
24%
Fat
16g
16g
Med
23%
23%
Saturates
8.2g
8.2g
High
41%
41%
Sugars
5.1g
5.1g
Low
6%
6%
Salt
2.2g
2.2g
High
36%
36%
of your reference intake.
Typical energy values per 100g:
574kj/137kcal
Typical energy values per 100g:
574kj/137kcal
Ingredients
1.2 litres vegetable stock
1 large onion, finely chopped
15g butter
1 tbsp olive oil
8 sun-dried tomatoes, roughly chopped
2 garlic cloves, crushed
300g Asda Arborio Risotto Rice
2 tsp dried oregano
150g frozen peas
100g Grana Padano, grated
Method
1
Keep the stock hot in a pan over a low heat while making the risotto. Cook the onion for 5 minutes in the butter and oil, add the tomatoes and garlic and cook for 2 minutes.
2
Stir in the rice and oregano. Add the stock, a ladleful at a time, stirring and adding more when the previous addition has been absorbed. Continue until the rice is creamy – you may not need all the stock.
3
Add the peas and cook for 2 minutes. Add half of the cheese and season with black pepper. Serve with shavings of the remaining cheese.