Asparagus & pea risotto

Asparagus & pea risotto

This quick and easy vegetarian recipe for asparagus & pea risotto is full of the flavours of spring and substantial enough to be a family favourite.

By , 21 September 2015
Asparagus & pea risotto
  • Ready in: 30 mins
  • Serves: 4
  • Price: £1.17 per serving
Nutritional Info
Each 452g serving contains
  • Fat high
  • Saturates high
  • Sugars low
  • Salt high
  • Energy 2508KJ 599KCAL
of your reference intake.
Typical energy values per 100g: 555kJ/133kcal.
  • 250g bunch asparagus
  • 2 vegetable stock cubes
  • 1 medium onion, chopped
  • 2 tbsp olive oil
  • 1 garlic clove, finely chopped
  • 350g Asda Arborio Rice
  • 275g frozen peas
  • 2 tbsp chopped flat-leaf parsley
  • 15g butter
  • 125g Asda Lancashire cheese (or Wensleydale cheese), crumbled
  • Bend the asparagus stems until they snap and discard the tough ends (asparagus always breaks at the spot where the stem gets tough). Cut the tender part into 3cm pieces.

  • Dissolve the stock cubes in 1.4 litres hot water and put in a pan on a low heat to keep hot.

  • Cook the onion in the oil in another pan until translucent. Add the garlic and cook for 1 minute.

  • Add the rice and stir over a low heat for 2 minutes. Add a ladleful of hot stock and cook, stirring slowly, until most of it has been absorbed by the rice. Continue to cook gently for 15 minutes, adding the stock a ladleful at a time and waiting for each addition to be almost absorbed before adding the next. Stir all the time.

  • Add the peas and asparagus and stir gently. Continue to cook, adding the stock a ladleful at a time until the rice and asparagus are tender (you may not need to use all of the stock).

  • Stir in the parsley, butter and half of the crumbled Lancashire or Wensleydale cheese. Serve with the rest of the cheese on top.