Primavera risotto

Primavera risotto

This spring risotto uses fresh green vegetables.

By , 21 September 2015
Primavera risotto
  • Ready in: 40 mins
  • Serves: 4
  • Price: £1.24 per serving
Nutritional Info
Each 556g serving contains
  • Fat 17.7
  • Sat Fat 6.9
  • Sugar 6
  • Salt 0.9
  • Cals 495
of your reference intake.
Typical energy values per 100g: 373kJ/89kcal.
  • 2 medium onions, chopped
  • 2 garlic cloves, finely chopped
  • 2 tbsp olive oil
  • 250g Asda Arborio rice
  • 125ml dry white wine
  • 1 litre hot vegetable stock (or chicken stock)
  • 200g fresh or frozen peas
  • 100g Asda Extra Special Asparagus Tips
  • 160g pack Asda Baby Spinach
  • 100g Asda Lancashire cheese
  • Sweat the onions and garlic with the olive oil in a large heavy-bottomed pan.

  • Add the rice and stir to coat. Pour in the wine and stir until absorbed. Add the stock, ladle by ladle, stirring after each, until absorbed.

  • After 12 minutes, stir in the peas and asparagus. Cook until tender, adding more stock if needed. When ready, stir in the spinach.

  • Remove from the heat and crumble in most of the cheese. Season and add the remaining cheese to serve.

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