HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSpring Veggie Risotto
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.


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

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


56 g

Onion, chopped

10 g


2 unit

Vegetable Broth Concentrate

½ cup

Parmesan Cheese, shredded


Not included in your delivery

2 tbsp





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
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Instructionsarrow up iconarrow up icon
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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!