Asparagus and Garden Pea Risotto

A creamy risotto featuring fresh asparagus, garden peas, and a blend of cheddar and parmesan cheeses for a seasonal meal.

Vegetarian Dinner Gluten Free Asparagus Peas Risotto

Estimated Nutrition

Calories

546.9

kcal / serving

2187.6 kcal total

Carbs

56.1g

per serving

224.2 g total

Fat

21.1g

per serving

84.5 g total

Protein

22.1g

per serving

88.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

100

Cheddar Cheese

mature, grated

Parmesan

grated

GrainsCereals

250

Risotto Rice

Liquids

187.5

White Wine

approx quarter bottle

290

Chicken Stock

can substitute with vegetable stock for vegetarian option

OilsFats

Olive Oil

Vegetables

piece

Onion

finely chopped

bunch

Asparagus

chopped

150

Garden Peas

shelled weight

Method

Heat olive oil in a large saucepan and cook onion for five minutes until softened.

Stir in rice and cook for two minutes until slightly opaque.

Carefully pour in the wine and chicken stock.

Cook and stir frequently for 12 to 15 minutes until rice is cooked.

Boil asparagus and peas in water for three minutes then drain well.

Stir the cooked vegetables and cheddar cheese into the risotto.

Grate parmesan over the top before serving.