Asparagus & Pea Risotto

This recipe features in these meal plans: Easy Veggie, Family Vegetarian, Lower Calorie Suppers 2, Taste of Sunshine.

A fresh flavoured risotto with asparagus, peas and goat's cheese.

Ingredients

  • 100g of asparagus tips
  • 100g of soft goat's cheese
  • 1 medium onion (approx 185g), finely chopped
  • 150g of frozen peas, thawed
  • 300g of Arborio risotto rice
  • 1000ml vegetable stock, prepared according to the packet instructions
  • 2 tbsp margarine/butter
  • 2 tbsp olive oil
  • 1 clove of garlic, finely chopped
  • Serves: 4
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 35 mins
  • Price per person: £1.10
  • Store cupboard: Typical
  • Calories per serving: 463
  • 5-a-day per serving: 0.8
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Asparagus & Pea Risotto photo
Tasty?

800 cooks think so

Method

  1. Heat the oil and margarine/butter in a large saucepan and fry the onion and garlic over a low heat for 6-8 minutes, or until the onion is soft. Add the risotto rice (stirring well to coat the rice in the oil and butter) and cook for 1-2 minutes, or until it becomes slightly translucent.
  2. Add a ladle of stock and simmer, stirring, until it has been absorbed. Repeat, adding a ladle of stock at a time until the rice is tender but retains a slight bite and the liquid has been absorbed. If you run out of stock just add boiling water, a little at a time, until the rice is cooked. This will take 20-25 minutes.
  3. 5 minutes before the rice is ready, cook the asparagus in boiling water for 3-4 minutes, or until tender. Drain and cut each spear in half. Chop the lower woody half into thick slices and slice the tips in half lengthways.
  4. Stir the asparagus and peas into the risotto and continue to cook over a low heat, stirring constantly, until heated through. Remove from the heat and stir in the goat's cheese.
  5. Season the risotto to taste with salt and pepper and serve immediately.


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