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Asparagus and pea risotto recipe - asparagus and pea risotto spring recipe


Preparation time:
10 minutes
Cooking time: 40 minutes

Serves 4

25g unsalted butter
4 shallots, finely chopped
250g risotto rice
1 liter vegetable stock, may need a little extra
150g fresh or frozen peas
100g asparagus spears
60g Rachel’s Natural Bio Live Yogurt
Salt & Black Pepper
Parmesan shavings


> Melt the butter preferably in a non stick saucepan, add the onion and cook till translucent and soft.

> Add the rice and ensure all the grains are coated in butter and they become see through on the edges.

> Add a ladle of stock and stir, simmer gently until all the liquid has been absorbed. Repeat until all the stock has been used.

> Continue to stir, check the rice is soft, it should be wet and have a little bite. If you need to add more stock do so and continue cooking . Ensure any additional stock is absorbed.

> When the rice is cooked stir in the yogurt followed by the peas and asparagus spears and stir gently. Allow a little time for the vegetables to cook.

> Turn off the heat and place onto serving plates, season and serve with parmesan shavings.

Also in Food & Drink:
> Freezer meals using frozen vegetables
> The cheat's way to healthier meals
> Raw recipes


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