Cheat's Mixed Pea & Asparagus Risotto

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13 Ingredients

Number of servings

4

2tablespoons Woolworths extra virgin olive oil
3 cloves garlic, crushed
1 brown onion, finely chopped
1 1/2 cups salt-reduced vegetable stock
1/3 cup light thickened cream
900grams microwave brown rice
2 bunches asparagus, trimmed, cut diagonally into thirds
125grams snow peas, trimmed
1 cup frozen peas
3 spring onions, thinly sliced
80grams parmesan, shaved
20grams unsalted butter, chopped
1 lemon, cut into wedges

Nutrition per serving

34% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Whip up this cheat's mixed pea and asparagus risotto recipe in just 25 minutes. You'll be surprised at just how easy it is to make.

Method

Step 1 of 3

Heat oil in a large frying pan over medium heat. Cook garlic and brown onion, stirring, for 5 minutes or until softened.

Step 2 of 3

Add stock and cream, then bring to the boil over high heat. Add rice, asparagus and snow peas. Reduce heat to medium and cook, stirring, for 4 minutes or until rice is heated through, and asparagus and snow peas are just tender.

Step 3 of 3

Stir in peas and two-thirds each of the spring onion and parmesan. Cook, stirring, for 2 minutes or until peas are tender. Add butter and stir until melted. Season with pepper. Serve risotto topped with remaining spring onion and parmesan, and lemon wedges.