Lemony Asparagus Risotto

with Peas and Roasted Tomatoes

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Instructions

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1 Prep vegetables

Rinse asparagus well and discard the woody stem part. Cut asparagus to sticks. Peel and mince shallots. Wash lemon carefully. Grate the zest with fine blade. Juice lemons.

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2 Roast tomatoes

Preheat the oven to 225°C. Rinse and dry cherry tomatoes. Place in an oven casserole. Coat with olive oil. Roast for 20-25 minutes. Take out of the oven and drizzle with balsamic vinegar.

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3 Boil asparagus

Meanwhile, bring a pot of water to a boil and add asparagus sticks. Boil quickly, for 2-3 minutes only, until slightly tender but still crispy. (For added flavour, use the asparagus boiling water in step 4 as the stock base.) Drain and submerge the asparagus sticks into cold water and set aside. Drain well before adding to the risotto on step 6.

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4 Cook risotto base

Measure the risotto stock water (see note on step 3) to a pot and bring to a boil. Add vegetable stock cube and dissolve. Keep warm. Heat oil in a separate large pan or wide pot. Fry shallots with a pinch of salt for 3 minutes. Add raw Arborio rice and stir for 2 minutes until the edges of the rice grains become a bit 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

Start adding the hot stock to the rice pan one ladle at a time. Over medium-low heat, stir the risotto, adding more stock as it absorbs into the rice. Cook, bubbling very lightly, for about 18 minutes, until the rice is "al dente". Add a bit more water, if needed.

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6 Add and finish

Add the precooked asparagus sticks, cooking cream, green peas, butter and grated Parmesan. Let bubble for 1-2 more minutes to achieve desired consistency (check it by tasting). Season with salt and pepper to taste. Divide to plates and top with roasted balsamic vinegar tomatoes.

Tips for fussy eaters

If roasted tomatoes aren't their favourite, serve some of the tomatoes fresh on the side.

Pro tip

The perfect risotto resembles a thick porridge, but with slightly "al dente" rice grains. Aim for that!

Perfectly tangy, creamy and comforting vegetarian delight!

Cooking Time: 30 min

Cals 749 · Prot 23.9 · Carbs 111.1 · Fat 24.8

Ingredients

Number of people

For risotto

Green asparagus 250 Grams
Shallots 1 Pieces
Lemon 1 Pieces
Water 850 ML
Vegetable stock cube 1 Pieces
Olive oil 2 Tbsp
Salt 0.75 Tsp
Arborio rice 200 Grams
Cooking cream 80 ML
Green peas 100 Grams
Salted butter 20 Grams
Parmesan 40 Grams
Black pepper 0.5 Tsp

Roasted tomatoes

Cherry tomatoes 300 Grams
Olive oil 1 Tbsp
Balsamic vinegar 20 ML

Perfectly tangy, creamy and comforting vegetarian delight!

Cooking Time: 30 min

Cals 749 · Prot 23.9 · Carbs 111.1 · Fat 24.8

Instructions

photo

1 Prep vegetables

Rinse asparagus well and discard the woody stem part. Cut asparagus to sticks. Peel and mince shallots. Wash lemon carefully. Grate the zest with fine blade. Juice lemons.

photo

2 Roast tomatoes

Preheat the oven to 225°C. Rinse and dry cherry tomatoes. Place in an oven casserole. Coat with olive oil. Roast for 20-25 minutes. Take out of the oven and drizzle with balsamic vinegar.

photo

3 Boil asparagus

Meanwhile, bring a pot of water to a boil and add asparagus sticks. Boil quickly, for 2-3 minutes only, until slightly tender but still crispy. (For added flavour, use the asparagus boiling water in step 4 as the stock base.) Drain and submerge the asparagus sticks into cold water and set aside. Drain well before adding to the risotto on step 6.

photo

4 Cook risotto base

Measure the risotto stock water (see note on step 3) to a pot and bring to a boil. Add vegetable stock cube and dissolve. Keep warm. Heat oil in a separate large pan or wide pot. Fry shallots with a pinch of salt for 3 minutes. Add raw Arborio rice and stir for 2 minutes until the edges of the rice grains become a bit translucent. Add 2/3/4 Tbsp of lemon juice and 1/1.5/2 tsp of grated lemon zest.

photo

5 Cook risotto

Start adding the hot stock to the rice pan one ladle at a time. Over medium-low heat, stir the risotto, adding more stock as it absorbs into the rice. Cook, bubbling very lightly, for about 18 minutes, until the rice is "al dente". Add a bit more water, if needed.

photo

6 Add and finish

Add the precooked asparagus sticks, cooking cream, green peas, butter and grated Parmesan. Let bubble for 1-2 more minutes to achieve desired consistency (check it by tasting). Season with salt and pepper to taste. Divide to plates and top with roasted balsamic vinegar tomatoes.

Tips for fussy eaters

If roasted tomatoes aren't their favourite, serve some of the tomatoes fresh on the side.

Pro tip

The perfect risotto resembles a thick porridge, but with slightly "al dente" rice grains. Aim for that!

Ingredients

Number of people

For risotto

Green asparagus 250 Grams
Shallots 1 Pieces
Lemon 1 Pieces
Water 850 ML
Vegetable stock cube 1 Pieces
Olive oil 2 Tbsp
Salt 0.75 Tsp
Arborio rice 200 Grams
Cooking cream 80 ML
Green peas 100 Grams
Salted butter 20 Grams
Parmesan 40 Grams
Black pepper 0.5 Tsp

Roasted tomatoes

Cherry tomatoes 300 Grams
Olive oil 1 Tbsp
Balsamic vinegar 20 ML
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