Creamy asparagus and pea risotto


1 tbsp olive oil
1 bunch salad onions. sliced
300g Arborio risotto rice
100ml white wine
700ml vegetable stock
155g pack fresh peas
100g asparagus tips, each spear cut into 3
3 tbsp crème fraîche
25g Parmigiano Reggiano, grated
½ x 25g pack fresh flat-leaf parsley, chopped


1. Heat the oil in a frying pan and fry the salad onions for 1-2 minutes. Add the rice and cook for 1 minute, then add the wine and reduce by half.

2. Gradually add the stock, a little at a time, and cook gently fo 15-20 minutes, adding the peas and asparagus halfway through. Cook until the rice is tender and all the liquid has been absorbed.

3. Stir in the crème fraîche, Parmigiano Reggiano, parsley and season to taste.

  • Preparation time: 5 minutes
  • Cooking time: 25 minutes
  • Total time: 30 minutes 30 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1,922kj/457kcals
Fat 15.2g
Saturated Fat 7.9g
Carbohydrate 68.1g
Sugars 3.7g
Salt 1.9g

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2 stars

Average user rating Based on 196 ratings

This recipe was first published in Thu May 29 11:59:21 BST 2014.