Healthy Asparagus and Pea Risotto

Serves 2
1 Onion, finely chopped (s) (sff)
1 Clove of garlic, finely chopped
1 Cup of frozen peas (s) (ff)
1tsp low salt butter (1.5syn)
100g Arborio rice (ff)
250g Asparagus, washed & trimmed (s) (sff)
Lemon juice (ss) (sff)
Knorr “veg” stockpot
Sprinkling of Parmesan cheese
Salt & Pepper


Wash the asparagus and break each one by bending until it naturally snaps, peel the stems.
Boil a saucepan of salted water add the asparagus & reduce to a simmer , cook for 3-5 mins depending on the size of the asparagus, remove and plunge into a bowl of iced water, remove & dry, cut into small pieces, set aside. Keep 1Ltr of the cooking water, hot, for stock, add the stockpot, leave on a low heat.
In a deep saucepan sprayed with Fry Light, cook the onion & garlic for 5 mins, add the rice, add the lemon juice & mix, cook until coated, add hot stock 2 ladles at a time, stirring continuous, cook on a medium heat, repeat until the stock has almost been used up, add the peas & asparagus, finish the remaining stock.
Add the Parmesan cheese, a knob of butter & mix, cover for 2 mins & serve.

Credit: Pete’s Recipe Book

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