Lemony Asparagus Risotto
with Peas and Roasted Tomatoes
Enjoy this perfectly tangy, creamy and comforting vegetarian supper!
Cals 579 · Prot 25 · Carbs 103 · Fat 14
Vegetarian
Calorie Smart
35 min
Enjoy this perfectly tangy, creamy and comforting vegetarian supper!
Cals 579 · Prot 25 · Carbs 103 · Fat 14
Vegetarian
Calorie Smart
Ingredients
Risotto
Thin asparagus
250 Grams
Red onion
1 Piece
Lemon
1 Piece
Water
850 ML
Vegetable stock cube
15*
1 Piece
Parmesan
4*
60 Grams
Olive oil
2 Tbsp
Salt
1 Tsp
Arborio rice
160 Grams
Green peas
100 Grams
Butter
4*
10 Grams
Black pepper
0.5 Tsp
Roasted tomatoes
Cherry tomatoes
250 Grams
Olive oil
1 Tbsp
Balsamic vinegar
14*
15 ML
Allergens
*15 Celery, *4 Milk, *14 Sulphur Dioxide
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) | 2420 / 579 |
| Fats (g) | 14.2 |
| of which saturated (g) | 7.9 |
| Carbohydrates (g) | 103 |
| of which sugars (g) | 13.5 |
| Fibers (g) | 10.3 |
| Proteins (g) | 25.4 |
| Salt (g) | 1.8 |
*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 Roast tomatoes
- Preheat the oven to 220°C/200°C.
- Add the tomatoes to a baking dish and drizzle with olive oil.
- Roast for 20-25 min or until the tomatoes begin to soften.
- Once softened, remove the cherry tomatoes from the oven and drizzle them with the balsamic vinegar.
- Roast for a final 5 min.
2 Prep
- Meanwhile, trim and chop the asparagus into bite-size pieces.
- Peel and finely chop the onion.
- Wash the lemon thoroughly and grate its zest with a fine blade, taking care to avoid its bitter white pith.
- Slice the lemon in half.
- Boil the measured water and dissolve the stock cube in it.
- Grate the Parmesan.
3 Fry
- Heat a non-stick pan over a medium heat with a drizzle of oil.
- Once hot, add the onion with a pinch of salt.
- Fry for 5 min or until softened.
- Once softened, add the aborio rice.
- Cook for 1 min further, stirring to coat the grains in the oil.
4 Simmer
- Add 1/3 of the stock and stir continuously until it has absorbed.
- Continue to add the stock, a little at a time, for 15 min.
Tip! Stirring the rice continuously helps release the starch, making it creamier!
5 Finish risotto
- Add the asparagus and green peas.
- Add any remaining stock. Simmer for 5 min or until all the stock is absorbed and the rice is cooked 'al dente' – this is your risotto.
- Simmer for 5 min or until all the stock is absorbed and the rice is cooked 'al dente'.
- Add more water, if needed.
6 Serve
- Add the butter and grated Parmesan.
- Simmer for 1-2 min further.
- Season with salt and pepper to taste.
- Add a squeeze of lemon juice and add 1 tsp lemon zest.
- Serve the Lemony Asparagus Risotto with Peas and Roasted Tomatoes.
Tip! Adjust the amount of lemon to your liking.
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