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How to cook: risotto

Asparagus, pea & spring onion risotto

This makes a tasty meal, served warm with salad

Serves 2 – gluten free – vegetarian – 2½ portions of fruit & veg per serving – prep: 5–10 minutes – cook: 30 minutes

  • 1 tbsp olive oil
  • 4 spring onions, chopped
  • 200g asparagus, chopped into 1½cm pieces
  • 1 gluten-free vegetable stock cube, dissolved in 900ml water
  • 1 clove garlic, crushed
  • pinch white pepper
  • 150g Arborio rice
  • 150g frozen peas, defrosted
  • 2 tsp half-fat crème fraiche
  • 10g butter
  • 10g Parmesan cheese, finely grated
  1. Add the oil to a saucepan, then add the spring onions and the asparagus stems, but not the tips, and stir for 1 minute over a medium heat. In a separate pan, heat the stock and gently simmer.
  2. Add the garlic and white pepper to the asparagus stems and spring onion. Stir for 1 minute, then add the rice. Stir for 2 minutes more, add two ladles of stock (enough to just cover the rice) and stir again.
  3. Regularly stirring the rice, add hot stock a little at a time so the rice is just covered. The risotto should be bubbling very gently.
  4. After 20 minutes, add any remaining stock, the peas and asparagus tips. Stir for 2–5 minutes, testing to make sure the rice is al dente (slightly firm).
  5. Vigorously stir in the crème fraiche, butter and cheese. Cover and allow to stand for 2 minutes, then serve.

Per serving (746g)

474Kcal – 15.8g protein – 70.2g carbs (


4.7g sugars) –


14.3g fat (


5.3g saturates) –


1.5g salt
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