This spring risotto uses fresh green vegetables.
(1 votes)
Cook: 40 Mins
Serves: 4
Price: £1.24 per serving
Nutritional Information
Each 556g serving contains
Energy
2074kj
495kcal
2074kj
495kcal
25%
Fat
17.7g
17.7g
Med
25%
25%
Saturates
6.9g
6.9g
Med
34%
34%
Sugars
6g
6g
Med
7%
7%
Salt
0.9g
0.9g
Med
15%
15%
of your reference intake.
Typical energy values per 100g:
373kj/89kcal
Typical energy values per 100g:
373kj/89kcal
Ingredients
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
Method
1
Sweat the onions and garlic with the olive oil in a large heavy-bottomed pan.
2
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.
3
After 12 minutes, stir in the peas and asparagus. Cook until tender, adding more stock if needed. When ready, stir in the spinach.
4
Remove from the heat and crumble in most of the cheese. Season and add the remaining cheese to serve.
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