Quorn
Quorn Meatless Chicken, Asparagus, & Pea Risotto
3.063829787234 out of 5, 1 based on 94 ratings
If you want to know how to make risotto, this risotto recipe is for you, quick, easy and bursting with goodness.
590 Cals
Per serving
Serves 2
30 mins
Gluten Free
Difficulty
A Little Effort
Ingredients
- 12 oz Quorn Meatless 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
Method
- 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.
