Name: Asparagus, pea and spring onion risotto
Prep time: 5-10 minutes
Cook time: 30 minutes
Yield: 3
Ingredients: 4 spring onions, chopped; 200g asparagus, chopped into 1.5cm pieces; 1 gluten-free vegetable stockcube, 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

A fresh green risotto which makes a hearty, comforting dish.

Serves

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

What makes a healthy, balanced diet?

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

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Method

Step 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.

Step 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.

Step 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.

Step 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).

Step 5

Vigorously stir in the crème fraiche, butter and cheese. Cover and allow to stand for 2 minutes, then serve.

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.

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Asparagus, pea and spring onion risotto

Ingredients