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Asparagus and pea risotto

Keep the asparagus tips for the end: the stalks cook with the rice, the tips only two minutes.

Hot dish · 2 servings · Prep time 40 min

Per serving

Calories525kcal
Protein19g
Carbs81g
Fat13g

Ingredients

  • 160 gWhite rice
  • 250 gGreen asparagus
  • 150 gPeas
  • 80 gOnions
  • 1 pieceVegetable stock cube
  • 40 gGrated cheese
  • 10 mlOlive oil

Method

  1. Dissolve the stock cube in 800 ml of hot water. Cut off the asparagus tips and chop the stalks.
  2. Soften the chopped onion in the oil for 3 minutes, add the rice and toast it for 1 minute.
  3. Add the stock a ladle at a time, stirring, waiting for each to be absorbed, for 18 minutes. Add the stalks after 8 minutes.
  4. Add the tips and peas for the last 4 minutes, then the cheese off the heat. Rest for 1 minute before serving.

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Indicative values computed from the ANSES Ciqual food table. They vary with the products used and the cooking.

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