Risotto with peas & asparagus tips
Not one for impatient cooks – you can’t make good risotto in a hurry so do make sure you have arborio rice for this recipe! Peas and asparagus are valuable prebiotics, so are great foods for the digestive system, while added with spinach makes this risotto, light, creamy and nutritious.
4g saturated fat
4 plump spring onions (chopped into large sections)
3tbsp olive oil
225g (8oz) arborio rice
150g (6oz) frozen peas
12 asparagus tips
900ml (1 3/4pints) basic stock
110g (4oz) baby spinach/rocket
3 tbsp mascarpone cheese
1. Heat the oil in a large saucepan and gently saute the onions for 2 mins.
2. Add the rice and stir for 1 min. Mix in the peas and asparagus tips and add enough stock just to cover. Stir until the stock is almost absorbed.
3. Continue gradually adding the stock and stirring until the rice is tender.
4. Add the spinach or rocket and stir for 1 min. Stir in the mascarpone cheese.