Lemony Asparagus Risotto

with Peas and Roasted Tomatoes
Enjoy this perfectly tangy, creamy and comforting vegetarian supper!
1,038 Reviews
Cals 579 · Prot 25 · Carbs 103 · Fat 14
Vegetarian
Family Friendly
Calorie smart
Try Hello Chef Now
35 min
Lemony Asparagus Risotto with Peas and Roasted Tomatoes
Enjoy this perfectly tangy, creamy and comforting vegetarian supper!
1,038 Reviews
Cals 579 · Prot 25 · Carbs 103 · Fat 14
Vegetarian
Family Friendly
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
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

Roast tomatoes

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.
Prep

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.
Fry

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.
Simmer

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!
Finish

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.
Serve

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 1/1/2 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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