Asparagus, Broccoli and Pea Risotto

Gorgeous comfort food, with the relatively high GI of the arborio rice balanced by a good dose of vegetables (around 3 portions per serving) and a reasonable protein hit from the peas and parmesan. Serve on its own or with a green salad dressed with hot olive oil in which seeds have been sizzled to increase the protein content. Once the asparagus season is in full flow, we eat this a lot, but still enjoy it as an occasional treat all year round, whenever a steaming bowl comfort food is called for.

Vegetarian risotto
Asparagus, Broccoli and Pea Risotto
Print Recipe
Servings Prep Time
4 people 20
Cook Time
30-40 minutes
Servings Prep Time
4 people 20
Cook Time
30-40 minutes
Vegetarian risotto
Asparagus, Broccoli and Pea Risotto
Print Recipe
Servings Prep Time
4 people 20
Cook Time
30-40 minutes
Servings Prep Time
4 people 20
Cook Time
30-40 minutes
Ingredients
  • 160 grammes onions finely diced
  • 240 grammes asparagus woody ends removed and chopped into bite sized lengths
  • 240 grammes tenderstem or purple sprouting broccoli chopped into bite sized chunks
  • 320 grammes frozen peas
  • 300 grammes arborio rice
  • 10 grammes Butter
  • 75 ml white wine
  • 0.7-1 litres vegetable stock
  • 100 grammes Parmesan cheese grated
Instructions
  1. Soften the diced onions on a low heat in Fry Light until silken.
  2. While the onions are cooking, make up your preferred brand of any good quality vegetable stock, grate the cheese and chop the asparagus and broccoli.
  3. When the onions are well softened, but not browned, add a knob of butter and once it has melted stir in the rice.
  4. Turn up the heat to medium and pour in about half a glass of wine. Stir vigorously for a minute or two.
  5. Begin to add the stock. I generally add around a quarter at a time, stirring gently (intermittently is fine) until it is absorbed and then adding the next lot.
  6. When you are about 3/4 through the stock addition process, throw the veggies in a pan of boiling water for 4-5 minutes, until just cooked. Drain and keep warm.
  7. Once the rice is cooked to your liking (you may need to add a little boiling water to ensure it is fully cooked and creamy) add the parmesan and vegetables. Combine.
  8. Serve with a little more parmesan, black pepper and a salad if desired.
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