Pea & asparagus risotto

Pea & asparagus risotto

You can easily make this a vegetarian recipe by using the ingredient swaps listed.

By , 21 September 2015
Pea & asparagus risotto
  • Ready in: 40 mins
  • Serves: 4
  • Price: £1.84 per serving
Nutritional Info
Each 352g serving contains
  • Fat med
    14.7g
    21%
  • Saturates high
    7g
    35%
  • Sugars low
    5.4g
    6%
  • Salt med
    1.1g
    19%
  • Energy 2269KJ 542KCAL
    27%
of your reference intake.
Typical energy values per 100g: 645kJ/154kcal.
Ingredients
  • 1 Knorr Reduced Salt Chicken Stock Cube (or Vegetable Stock Cube)
  • 3 shallots
  • 1 tbsp olive oil
  • 15g butter
  • 1 garlic clove, finely chopped
  • 325g Asda Arborio Risotto Rice
  • 150ml white wine
  • 1 tbsp chopped fresh thyme leaves
  • 2 x 125g packs asparagus tips
  • 325g frozen peas (or fresh)
  • 75g Asda Extra Special Parmesan or Cheddar/Double Gloucester, grated or shaved
Method
  • Dissolve the stock cube in 1L of hot water. Keep warm.

  • In a large saucepan, cook the shallots in the oil and butter over a low heat, stirring often, until soft. Add the garlic and cook for another minute.

  • Add the rice and stir over a low heat for a minute until all the grains are glistening. Add the wine and allow to simmer gently until absorbed.

  • Add a ladleful of hot stock and the thyme and stir gently. Simmer very gently until all the stock is almost absorbed. Add another ladleful, stir gently and simmer until almost absorbed. Repeat for 15-20 minutes.

  • Trim the asparagus and cut into bite-sized pieces. Stir into the risotto with the peas and another ladleful of stock. Heat until simmering

  • Cook for 4-5 minutes, adding stock as needed, until the peas and asparagus are just cooked and the rice is creamy and tender. You may not need all the stock.

  • Stir in half the cheese and sprinkle the rest on top to serve.

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