Asparagus, Pea and Mint Risotto
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Ingredients
- 250 g asparagus spears, trimmed and cut into thirds
- 150 g frozen peas
- 300 g arborio risotto rice
- 900 ml vegetable stock
- 30 g butter
- 40 g parmesan
- 5 g fresh mint, chopped
Nutrition (per serving)
- Calories
- 412 kcal
- Protein
- 13.4 g
- Carbohydrate
- 64.6 g
- of which sugars
- 2.8 g
- Fat
- 10.4 g
- of which saturates
- 6.1 g
- Fibre
- 4.4 g
- Salt
- 2.24 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt the butter in a large pan and cook the arborio risotto rice for 1 minute, stirring to coat.
- 2
Add the vegetable stock a ladleful at a time, stirring frequently and letting each addition absorb before adding the next, for about 15 minutes.
- 3
Add the asparagus and frozen peas and continue adding stock for a further 5-6 minutes until the rice is creamy and tender and the asparagus is just cooked.
- 4
Stir in the grated parmesan and chopped mint.
- 5
Season with black pepper.
- 6
Serve immediately.
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