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Asparagus, pea and spring onion risotto

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A fresh green risotto which makes a hearty, comforting dish.
Serves
2
Prep
5-10 minutes
Cook
30 minutes
Each 746g serving contains (excludes serving suggestion)
KCal
474
Carbs
70.20g
Protein
15.80g
Fat
14.30g
Saturates
15.30g
Sugars
4.70g
Salt
1.50g
Portion Fruit & Veg
2
Ingredients
Ingredients
4 spring onions, chopped
200g asparagus, chopped into 1.5cm 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
Method
  1. Add the oil to a saucepan, then add the spring onions and the asparagus stems, but not the tips. 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 roughly two ladles of stock, enough to just cover the rice, then stir again.
  3. Whilst 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.
Chefs tips
  • Use a heavy-based saucepan or casserole dish when making risotto, as you don't want it to burn during cooking.
  • Stir the rice continously whilst cooking in order to cook it evenly.
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