Lemony Asparagus Risotto

with Peas and Roasted Tomatoes

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Instructions

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1 Prep vegetables

Rinse the asparagus well and remove its woody stems. Chop the asparagus into bite-size pieces. Peel and mince the shallots. Wash the lemon thoroughly and grate its zest with a fine blade, taking care to avoid its bitter white pith. Juice the lemons.

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2 Roast tomatoes

Preheat the oven to 220°C/200°C. Rinse and dry the cherry tomatoes. Place them in a baking dish. Coat with olive oil. Roast for 20-25 min. Once ready, remove the cherry tomatoes from the oven and drizzle them with the balsamic vinegar. Roast for a final 5 min. 

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3 Boil asparagus

Meanwhile, bring water to a boil and cook the asparagus for 2-3 min until a bit tender. (For added flavour, use the asparagus boiling water in step 4 as the stock base.) Drain and submerge the asparagus in cold water. Set aside. Drain the asparagus a second time before adding it to the risotto in step 6.

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4 Cook risotto base

Bring the measured water to a boil and dissolve the stock cube in it (see note in step 3). Heat a drizzle of oil in a large pan over a medium heat. Fry the shallots with a pinch of salt for 3 min. Add the Arborio rice and stir for 2 min until the edges of the rice grains turn translucent. Add 2/3/4 Tbsp of lemon juice and 1/1.5/2 tsp of grated lemon zest.

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5 Cook risotto

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' – this is your risotto. Add more water, if needed.

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6 Add and finish

Add the drained asparagus, cooking cream, green peas, butter and grated Parmesan. Simmer for 1-2 min further. Season with salt and pepper to taste. Divide among plates and top with the roasted balsamic vinegar tomatoes.

Tips for fussy eaters

If roasted tomatoes aren't a favourite, serve them fresh on the side!

Pro tip

Perfect risotto consistency resembles thick porridge, but with slightly "al dente" rice grains. Aim for that!

Enjoy this perfectly tangy, creamy and comforting vegetarian supper!

Cooking Time: 35 min

Cals 814 · Prot 15 · Carbs 90 · Fat 39

Ingredients

Number of people

For risotto

Thin asparagus 250 Grams
Shallots 1 Piece
Lemon 1 Piece
Water 850 ML
Vegetable stock cube 1 Piece
Olive oil 2 Tbsp
Salt 1 Tsp
Arborio rice 160 Grams
Cooking cream 200 ML
Green peas 100 Grams
Salted butter 20 Grams
Parmesan 45 Grams
Black pepper 0.5 Tsp

Roasted tomatoes

Cherry tomatoes 250 Grams
Olive oil 1 Tbsp
Balsamic vinegar 15 ML

Enjoy this perfectly tangy, creamy and comforting vegetarian supper!

Cooking Time: 35 min

Cals 814 · Prot 15 · Carbs 90 · Fat 39

Instructions

photo

1 Prep vegetables

Rinse the asparagus well and remove its woody stems. Chop the asparagus into bite-size pieces. Peel and mince the shallots. Wash the lemon thoroughly and grate its zest with a fine blade, taking care to avoid its bitter white pith. Juice the lemons.

photo

2 Roast tomatoes

Preheat the oven to 220°C/200°C. Rinse and dry the cherry tomatoes. Place them in a baking dish. Coat with olive oil. Roast for 20-25 min. Once ready, remove the cherry tomatoes from the oven and drizzle them with the balsamic vinegar. Roast for a final 5 min. 

photo

3 Boil asparagus

Meanwhile, bring water to a boil and cook the asparagus for 2-3 min until a bit tender. (For added flavour, use the asparagus boiling water in step 4 as the stock base.) Drain and submerge the asparagus in cold water. Set aside. Drain the asparagus a second time before adding it to the risotto in step 6.

photo

4 Cook risotto base

Bring the measured water to a boil and dissolve the stock cube in it (see note in step 3). Heat a drizzle of oil in a large pan over a medium heat. Fry the shallots with a pinch of salt for 3 min. Add the Arborio rice and stir for 2 min until the edges of the rice grains turn translucent. Add 2/3/4 Tbsp of lemon juice and 1/1.5/2 tsp of grated lemon zest.

photo

5 Cook risotto

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' – this is your risotto. Add more water, if needed.

photo

6 Add and finish

Add the drained asparagus, cooking cream, green peas, butter and grated Parmesan. Simmer for 1-2 min further. Season with salt and pepper to taste. Divide among plates and top with the roasted balsamic vinegar tomatoes.

Tips for fussy eaters

If roasted tomatoes aren't a favourite, serve them fresh on the side!

Pro tip

Perfect risotto consistency resembles thick porridge, but with slightly "al dente" rice grains. Aim for that!

Ingredients

Number of people

For risotto

Thin asparagus 250 Grams
Shallots 1 Piece
Lemon 1 Piece
Water 850 ML
Vegetable stock cube 1 Piece
Olive oil 2 Tbsp
Salt 1 Tsp
Arborio rice 160 Grams
Cooking cream 200 ML
Green peas 100 Grams
Salted butter 20 Grams
Parmesan 45 Grams
Black pepper 0.5 Tsp

Roasted tomatoes

Cherry tomatoes 250 Grams
Olive oil 1 Tbsp
Balsamic vinegar 15 ML
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