Spring Veggie Risotto
with Asparagus, Spinach and Peas
Spring is in the air! We're looking forward to warmer months with classic early-Spring ingredients like asparagus and sweet peas! A sprinkle of Parmesan is a luscious way to finish off this green-hued risotto.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
170 g
Arborio Rice
113 g
Green Peas
113 g
Baby Spinach
170 g
Asparagus
56 g
Onion, chopped
10 g
Garlic
2 unit
Vegetable Broth Concentrate
½ cup
Parmesan Cheese, shredded
(Contains Milk)
Not included in your delivery
2 tbsp
Butter*
(Contains Milk)
unit
Oil*
Nutrition Values
Utensils
Instructions
Preheat your broiler to high (to broil the asparagus).
Prep: Wash and dry all produce. In a medium pot, bring 31/2 cups water and the broth concentrates to a boil over high heat. Mince or grate the garlic.
Cook the onion: Heat a large pan over medium heat. Add the butter and cook until the butter becomes foamy, smells nutty and turns golden-brown, 2-4 min. (TIP: Watch it closely so it doesn't burn!) Add the onion and garlic. Cook, stirring occasionally, until onion softens, 3-4 min.
Make the risotto: Add the rice to the pan. Toast, stirring often, for 3-4 min. Add 2/3 cup vegetable broth. Cook, stirring until most of the broth is absorbed by the rice. Continue adding the broth, 2/3 cup at a time, stirring in-between until most of the broth is absorbed by the rice, until the rice is tender and the risotto is slightly thickened, 25-28 min. Stir in the peas, spinach and half the Parmesan. Season with salt and pepper.
Broil the asparagus: Meanwhile, toss the asparagus on a baking sheet with a drizzle of oil. Season with salt and pepper. Broil in the centre of the oven, stirring halfway through cooking, until golden-brown and tender, 4-5 min.
Finish and serve: Divide the risotto and asparagus between bowls. Sprinkle with remaining Parmesan. Enjoy!
