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 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

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

Serves

Prep

5-10 minutes

Cook

30 minutes

Nutritional Information:

Each 493g serving contains (excludes serving suggestion)

KCal: 301
Carbs: 48.7g
Fibre: 5.3g
Protein: 10.5g
Fat: 6.0g
(Low)
Saturates: 3.2g
(Low)
Sugars: 3.7g
(Low)
Salt: 0.8g
(Low)
Fruit/Veg Portion: 2

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.