Recipes
Recipes

Pea & asparagus risotto

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

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

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(14 votes)
Cooking Time

Cook: 40 Mins

Cooking Time

Serves: 4

Cooking Time

Price: £1.84 per serving

Nutritional Information

Each 352g serving contains

Energy
2267kj
542kcal
27%
Fat
14.7g
Med
21%
Saturates
7.0g
High
35%
Sugars
5.4g
Low
6%
Salt
1.10g
Med
18%
of your reference intake.
Typical energy values per 100g:
644kj/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

1
Dissolve the stock cube in 1L of hot water. Keep warm.
2
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.
3
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.
4
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.
5
Trim the asparagus and cut into bite-sized pieces. Stir into the risotto with the peas and another ladleful of stock. Heat until simmering
6
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.
7
Stir in half the cheese and sprinkle the rest on top to serve.

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