Asparagus, pea and spring onion risotto | Diabetes UK
A fresh green risotto which makes a hearty, comforting dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.diabetes.org.uk.
Cooking tools:
- Saucepan
- Stove
- Ladle
- Wooden spoon
- Measuring cup
- Chef's knife
- Cutting board
- Colander
- Grater
Ingredients
- 4 spring onions, chopped
- 200g asparagus, chopped into 1.5cm pieces
- 1 gluten-free vegetable stock cube, dissolved in 900ml water
- 1 clove garlic, crushed
- pinch white pepper
- 150g Arborio rice
- 150g frozen peas, defrosted
- 2 tsp half-fat crème fraiche
- 10g butter
- 10g vegetarian style Parmesan cheese, finely grated
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