Cheat's Mixed Pea & Asparagus Risotto
Whip up this cheat's mixed pea and asparagus risotto recipe in just 25 minutes. You'll be surprised at just how easy it is to make.
Ingredients
- 2 tbs Woolworths extra virgin olive oil
- 3 cloves garlic, crushed
- 1 brown onion, finely chopped
- 1 1/2 cups salt-reduced vegetable stock
- 1/3 cup light thickened cream
- 900g microwave brown rice
- 2 bunches asparagus, trimmed, cut diagonally into thirds
- 125g snow peas, trimmed
- 1 cup frozen peas
- 3 spring onions, thinly sliced
- 80g parmesan, shaved
- 20g unsalted butter, chopped
- 1 lemon, cut into wedges
Method
- Heat oil in a large frying pan over medium heat. Cook garlic and brown onion, stirring, for 5 minutes or until softened.
- Add stock and cream, then bring to the boil over high heat. Add rice, asparagus and snow peas. Reduce heat to medium and cook, stirring, for 4 minutes or until rice is heated through, and asparagus and snow peas are just tender.
- Stir in peas and two-thirds each of the spring onion and parmesan. Cook, stirring, for 2 minutes or until peas are tender. Add butter and stir until melted. Season with pepper. Serve risotto topped with remaining spring onion and parmesan, and lemon wedges.
