Recipes › Dinner

• Dinner
• 40 min
• Gluten-Free
• Pescatarian
• Vegetarian

Risotto primavera

Spring risotto with peas, asparagus and lemon.

Calories

441

Protein

13 g

Carbs

72 g

Fat

11 g

Per serving. Makes 4 servings.

Ingredients

• 1 tbsp Olive oil
• 20 g Butter
• 1 Onion
• 300 g Arborio rice, dry
• 1.2 L Vegetable stock
• 200 g Asparagus
• 150 g Peas, frozen
• 1 tbsp Lemon juice
• 40 g Vegetarian hard cheese

Contains: Celery, Milk. Always check the labels of what you buy.

Method

1. Keep the stock hot in a pan. Peel and finely chop the onion. Snap off the woody ends of the asparagus and cut into 3 cm pieces.
2. Heat the oil and half the butter in a wide pan and soften the onion for 5 minutes.
3. Add the rice and stir for 1 minute, then add the stock a ladle at a time, stirring often and letting each addition be absorbed, for 15 minutes.
4. Add the asparagus and peas and keep adding stock for 5 minutes more, until the rice is creamy and just tender.
5. Take off the heat and stir in the lemon juice, the rest of the butter and the grated cheese. Cover and rest for 2 minutes before serving.

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