Coronavirus (Covid-19)

Advice for people with diabetes and their families

Savefor later Page saved! You can go back to this later in your Diabetes and Me Close

Asparagus, pea and spring onion risotto

Special Diets

Thumbnail
Thumbnail
Savefor later Page saved! You can go back to this later in your Diabetes and Me Close
Asparagus, pea and spring onion risotto
A fresh green risotto which makes a hearty, comforting dish.
Serves
3
Prep
5-10 minutes
Cook
30 minutes
Each 493g serving contains (excludes serving suggestion)
KCal
301
Carbs
48.7g
Fibre
5.3g
Protein
10.5g
Fat
6.0g
Saturates
3.2g
Sugars
3.7g
Salt
0.8g
Fruit/Veg Portion
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 vegetarian style Parmesan cheese, finely grated
Please view Whisk.com privacy policy for more information

Method

Recipe 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.
Brand Icons/Telephone check - FontAwesome icons/tick icons/uk