Asparagus, pea and 3 cheese risotto
Credited to: Mrs Judith Brown
Kcal: 892.0
Difficulty: Pretty easy
Serves 2
10 mins prep
30 mins cooking time
Ingredients
- 30g (1oz) butter
- 1 medium white onion
- 110ml (4floz) white wine
- 100g (3 1/2 oz) asparagus
- 60g (2oz) mature cheddar
- 1 tbsp chopped mint
- 200g (7oz) arborio rice
- 60g (2oz) Gruyere cheese
- A pinch of black pepper
- 30g (1oz) parmesan cheese to decorate
- 750ml (26 floz) chicken stock*
- 100g (3 1/2 oz) frozen peas
Notes: *Please check our Food and Drink Information for suitable products.
Method
- Firstly prepare the vegetables: Leave peas and asparagus 5 minutes from boiling. Strain when cooked and leave on trivet until needed.
- Chop onion finely. Put butter in large saucepan and melt.
- Add the onion and fry until soft but not brown
- Add the white wine and reduce the heat to about half
- Now add the rice and fry for about a minute
- Add the stock and bring to the boil. Lower the gas to simmer and put on the lid and cook for about 20 minutes stirring regularly
- When cooked (still runny but thick juices) add the rest of the ingredients (peas, cheese, mint, peas and asparagus). Season to taste
- Serve hot with sliced parmesan
Nutritional information per serving
Kcal
892
Fat
39g
Carbs
93g
Protein
47g
Fibre
6g
