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Spring Veggie Risotto

Spring Veggie Risotto

with Asparagus, Spinach and Peas

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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.

Tags:Veggie
Allergens:Milk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

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

(ContainsMilk/Lait)

Not included in your delivery

2 tbsp

Butter*

(ContainsMilk/Lait)

unit

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2816 kJ
Calories673 kcal
Fat22 g
Saturated Fat13 g
Carbohydrate88 g
Sugar6 g
Dietary Fiber8 g
Protein27 g
Cholesterol61 mg
Sodium747 mg
Utensils
Utensilsarrow down iconarrow down icon
Pot
Pan
Baking Sheet
Instructionsarrow up iconarrow up icon
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1

Preheat your broiler to high (to broil the asparagus).

2

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.

3

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.

4

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.

5

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.

6

Finish and serve: Divide the risotto and asparagus between bowls. Sprinkle with remaining Parmesan. Enjoy!