Quorn Meatless Chicken, Asparagus, & Pea Risotto
For those who love Italian food, we have this delicious gluten-free vegetarian risotto. Quorn Meatless Chicken is paired alongside asparagus and pea making the perfect weeknight dinner for two!
A Little Effort
25 g of fat
- 12 oz Quorn Meatless Diced ChiQin Pieces
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 1 garlic clove, crushed
- 1 cup Arborio risotto rice
- ½ cup white wine
- 2 1/3 cup vegetable stock
- 2 tbsp butter
- 1 cup frozen peas
- 1 cup fresh young asparagus tips
- 4 tbsp fresh green pesto
- 1/2 cup fresh grates Parmesan cheese
- A handful of fresh basil leaves
- Pre-heat oil in a frying pan and sauté the onions for 5 minutes until softened but not browned, add the garlic after 4 minutes.
- Add the rice to a medium sized saucepan, stir well to coat with oil until translucent, add the wine and simmer until it is all absorbed. Gradually add the stock a little at a time until it is nearly all absorbed, 15-20 minutes.
- In a separate frying pan, melt the butter and sauté the Quorn Meatless Pieces, peas and asparagus. Cook for 5 minutes until the pieces are golden.
- Add the Quorn Meatless Pieces, peas and asparagus to the rice and cook for 5-10 minutes until the rice is cooked.
- Stir in the pesto and half the Parmesan cheese. Season to taste with freshly ground black pepper.
Serve immediately sprinkled with the remaining Parmesan cheese and roughly chopped basil leaves.
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The nation has spoken
Overall, this is a great dish. However, it needs some adjustments! This easily could feed 4 people, it made a skillet full! The directions don’t say when to add in the onions and garlic. I added everything together at the end, stirring in the pesto and cheese. It DEFINITELY needs at least salt and pepper. I would make it again, keeping my notes in mind!
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