Lemony Asparagus Risotto

Name: Lemony Asparagus Risotto with Peas and Roasted Tomatoes
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 250 Grams of Thin asparagus; 1 Piece of Red onion; 1 Piece of Lemon; 850 ML of Water; 1 Piece of Vegetable stock cube; 60 Grams of Parmesan; 2 Tbsp of Olive oil; 1 Tsp of Salt; 160 Grams of Arborio rice; 100 Grams of Green peas; 10 Grams of Butter; 1 Tsp of Black pepper; 250 Grams of Cherry tomatoes; 1 Tbsp of Olive oil; 15 ML of Balsamic vinegar

with Peas and Roasted Tomatoes

Enjoy this perfectly tangy, creamy and comforting vegetarian supper!

404 Reviews

Cals 578 · Prot 25 · Carbs 103 · Fat 14

Vegetarian

Calorie Smart

35 min

Lemony Asparagus Risotto with Peas and Roasted Tomatoes

Enjoy this perfectly tangy, creamy and comforting vegetarian supper!

404 Reviews

Cals 578 · 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)	2417 / 578
Fats (g)	14.1
of which saturated (g)	8.1
Carbohydrates (g)	103
of which sugars (g)	13.5
Fibers (g)	10.3
Proteins (g)	25.3
Salt (g)	1.9

*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 and fry for 5 min or until softened. Once softened, add the aborio rice and 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

Add the asparagus and green peas. Add any remaining stock and simmer for 5 min or until all the stock is absorbed and the rice is cooked 'al dente' – this is your risotto. 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. Divide among plates and top with the roasted balsamic vinegar tomatoes.

Tip! Adjust the amount of lemon to your liking.

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