Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
2741 / 658
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Peel and finely chop the onion. Peel and mince the garlic. Grate the zucchini. Boil the measuredwater and dissolve the stockcube in it.
2 Cook onion
Heat a large non-stick pan over a medium-low heat with a drizzle of oil. Once hot, add the onion with a pinch of salt and cook for 6-7 min or until softened.
3 Add rice
Once softened, add the Arboriorice, zucchini and garlic. Cook for 1 min further, stirring to coat the grains in oil. Add 1/3 of the stock and stir continuously until it has absorbed. Continue to add the stock, a little at a time for 20 min or until all the stock is absorbed and the rice is cooked 'al dente'.
Meanwhile, wash the spinach. Trim and roughly chop the asparagus.
Once the rice grains are 'al dente', add the peas, asparagus and babyspinach. Cook for 3 min further or until the asparagus is tender and the spinach is wilted.
Tip!Like pasta, risotto is traditionally served 'al dente'. If you prefer a softer finish, cook the risotto for 5-10 min longer.
Finally, stir the pesto, creamcheese and Granapadano through the risotto. Divide among shallow bowls, drizzle with good quality oliveoil (optional) and finish with a generous grind of blackpepper.