Asparagus and pea risotto

Asparagus and Pea Risotto

Asparagus and Pea Risotto
Recipe type: Mains
  • Oil for frying
  • 1 onion, chopped
  • 1 ½ cups of Arborio rice
  • 4 cups vegetable stock
  • 500g jar of Leggos roasted garlic with chunky tomato & onion pasta sauce
  • 2 bunches of asparagus, cut into bite-sized pieces
  • 2 cups of frozen peas
  1. Fry onion until soft & then add rice, stirring constantly until the rice starts to look translucent
  2. Add stock and pasta sauce and bring to a boil. Reduce heat and simmer uncovered for 10 minutes, stirring occasionally.
  3. Stir through asparagus and peas, simmer covered for a further 10 minutes.
  4. Remove from heat and set aside for 5 minutes before serving.


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