Asparagus and Pea Risotto

Name: Asparagus and Pea Risotto with Goat's Cheese
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 700 ML of Water; 1 Piece of Vegetable stock cube; 1 Tbsp of Vegetable oil; 1 Piece of Red onion; 2 Piece of Garlic cloves; 250 Grams of Thick asparagus; 1 Tsp of Salt; 160 Grams of Arborio rice; 100 Grams of Green peas; 30 Grams of Grated Parmesan; 1 Tsp of Black pepper; 1 Tbsp of Olive oil; 15 Grams of Fresh parsley; 125 Grams of Soft goat cheese

with Goat's Cheese

Risotto, originally from Northern Italy, is made with Arborio rice which is starchier than most long grain varieties.

185 Reviews

Cals 597 · Prot 27 · Carbs 90 · Fat 20

Vegetarian

Calorie Smart

40 min

Asparagus and Pea Risotto with Goat's Cheese

Risotto, originally from Northern Italy, is made with Arborio rice which is starchier than most long grain varieties.

185 Reviews

Cals 597 · Prot 27 · Carbs 90 · Fat 20

Vegetarian

Calorie Smart

Ingredients

Risotto

Water

700 ML

Vegetable stock cube 15*

1 Piece

Vegetable oil

1 Tbsp

Red onion

1 Piece

Garlic cloves

2 Piece

Thick asparagus

250 Grams

Salt

0.5 Tsp

Arborio rice

160 Grams

Green peas

100 Grams

Grated Parmesan 4*

30 Grams

Black pepper

0.5 Tsp

To serve

Olive oil

1 Tbsp

Fresh parsley

15 Grams

Soft goat cheese 4*

125 Grams

Allergens

*15 Celery, *4 Milk

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2503 / 597
Fats (g)	19.8
of which saturated (g)	9.6
Carbohydrates (g)	90
of which sugars (g)	7.2
Fibers (g)	6.6
Proteins (g)	27
Salt (g)	1.5

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Boil the measured water.
Dissolve the vegetable stock cube in it.
Set the vegetable stock aside.
Meanwhile, peel and finely chop the red onion.
Peel and mince the garlic.
Trim and discard the woody stems off the asparagus.
Chop the rest into bite-sized pieces.

2 Fry

Heat a large pot or pan over a medium-high heat with a drizzle of oil.
Once hot, add the onion with a pinch of salt.
Fry for 5 min until softened.
Once softened, add the garlic and arborio rice.
Fry for 1 min further, stirring to coat the grains in the oil.

3 Simmer risotto

Reduce the heat to medium.
Add 1/3 of the vegetable stock.
Stir continuously until it has absorbed.
Continue to add the stock, a little at a time.
Cook for for 20 min or until the stock is absorbed and the risotto rice is cooked 'al dente'.

Tip! The amount of stock you will require, depends on the size of your pan and the heat over which you simmer the risotto. Make sure to adjust the amount accordingly.

4 Add asparagus

Add the asparagus to the risotto.
Cook for 2-3 min further.

5 Finish

Meanwhile, pick and finely chop the parsley leaves.
Once the risotto is cooked, add the green peas, grated Parmesan and half the chopped parsley (reserve the rest for garnish).
Cook for 2-3 min further or until the asparagus is tender.
Season with salt and pepper to taste.