Asparagus, pea and spring onion risotto

Asparagus, pea and spring onion risotto
prep: 5-10 minutes
cook: 30 minutes
serving: 3

Nutrition Facts

each serving
KCal 301
Carbs 48.7g
fiber 5.3g
Protein 10.5g
Fat 6g
Saturates 3.2g
Sugars 3.7g
Salt 0.8g
Fruit/Veg Portion 2

Ingredients

all 10 types
  1. 4 spring onions, chopped
  2. 200g asparagus, chopped into 1.5cm pieces
  3. 1 gluten-free vegetable stockcube, dissolved in 900ml water
  4. 1 clove garlic, crushed
  5. pinch white pepper
  6. 150g Arborio rice
  7. 150g frozen peas, defrosted
  8. 2 tsp half-fat crème fraiche
  9. 10g butter
  10. 10g vegetarian style Parmesan cheese, finely grated

Directions

5 steps in total
Step 1

Add the oil to a saucepan, then add the spring onions and the asparagus stems, but not the tips. Stir for 1 minute over a medium heat. In a separate pan, heat the stock and gently simmer.

Step 2

Add the garlic and white pepper to the asparagus stems and spring onion. Stir for 1 minute, then add the rice. Stir for 2 minutes more, add roughly two ladles of stock, enough to just cover the rice, then stir again.

Step 3

Whilst Regularly stirring the rice, add hot stock a little at a time, so the rice is just covered. The risotto should be bubbling very gently.

Step 4

After 20 minutes, add any remaining stock, the peas and asparagus tips. Stir for 2–5 minutes, testing to make sure the rice is al dente (slightly firm).

Step 5

Vigorously stir in the crème fraiche, butter and cheese. Cover and allow to stand for 2 minutes, then serve.

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