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Creamy Pea & Asparagus Risotto

Creamy Pea & Asparagus Risotto

with Goat Cheese, Walnuts & Mint

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Toothsome Arborio rice is risotto's secret weapon - its starches help create a decadent sauce without a drop of cream. Of course, it doesn't hurt to add a little creamy goat cheese to the mix. Tender asparagus, bright mint, and sweet peas bring us Spring on a plate.

Tags:Gluten-freeVeggie
Allergens:MilkTree Nuts

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time45 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

¾ cup

Arborio Rice

1 bunch

Asparagus

1 sprig

Mint

2 ounce

Crumbled Goat Cheese

(ContainsMilk)

2 clove

Garlic

2 unit

Veggie Stock Concentrate

1 unit

Yellow Onion

1 ounce

Walnuts

(ContainsTree Nuts)

4 ounce

Peas

Not included in your delivery

1 tablespoon

Butter

(ContainsMilk)

unit

Salt

unit

Black Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2351.408 kJ
Calories562 kcal
Fat21 g
Saturated Fat0 g
Carbohydrate81 g
Sugar0 g
Dietary Fiber8 g
Protein19 g
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Pot
Slotted Spoon
Pan
Plate
Instructionsarrow up iconarrow up icon
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1

Halve, peel, and finely dice the onion. Mince or grate the garlic. Trim and discard the bottom inch of the asparagus, then cut into 2-inch pieces. Finely shop the mint. Coarsely chop the walnuts.

2

In a medium pot, bring 4 cups of water to a boil with the stock concentrates. Once boiling, add the asparagus into the stock for about 1 minute. Remove with a slotted spoon and set aside. Keep the stock on low heat to keep warm.

3

Heat 1 tablespoon butter in a medium pan over medium heat. Add the onion and garlic and cook for 5 minutes, until softened. Season with salt and pepper.

4

Once the onions are softened, add the Arborio rice and cook, stirring, for about 2 minutes, until translucent. Begin adding the stock 1/4 cup at a time, stirring after each addition, until absorbed.

5

Once the risotto is almost done, add the asparagus, peas, half the goat cheese, and half the mint. Continue cooking until rice is soft but still has a bit of bite to it, 30-40 minutes total.

6

Serve the risotto. Garnish with chopped walnuts, remaining goat cheese, and a sprinkle of remaining mint. Enjoy!