Vegetarian Asparagus Pea Risotto Recipe With Quorn Pieces
If you are craving an italian-inspired dish, don't miss out on Quorn's pea risotto recipe with asparagus and tasty Quorn pieces. This dish is gluten free & is prepared in only 30 mins!
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.quorn.co.uk.
Ingredients
- 300g Quorn Pieces
- 15ml (1 tbsp) olive oil
- 1 onion, finely chopped
- 1-2 garlic cloves, crushed
- 200g (10oz) Arborio risotto rice
- 125ml (4fl oz) white wine
- 570ml (1pints) hot vegetable stock
- 50g (3oz) vegetarian pesto
- 100g (2oz) vegetarian Parmesan cheese or an Italian hard cheese, grated (plus
- extra for garnish)
- 175g (6oz) frozen peas
- 225g (8oz) fresh young asparagus tips
- Handful of fresh basil leaves, torn
- 25g butter
- Salt and freshly ground black pepper
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