Go Back
+ servings

Asparagus, Corn & Pea Risotto

Such a smooth, creamy risotto packed full of tastiness.
5 from 2 votes
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Appetizer, Main Course
Cuisine Italian
Servings 6
Calories 598 kcal

Ingredients
  

  • 3 tbsp olive oil
  • 25 g garlic minced
  • 140 g yellow onion diced
  • Salt & pepper
  • 1 tbsp smoked paprika
  • 1500 ml beef stock
  • 200 g mini asparagus chopped
  • 125 g peas
  • 250 ml white wine
  • 140 g sweet corn
  • 450 g rice
  • 200 g grana padano grated

Instructions
 

  • Wash rice.
  • In a casserole pan, heat the olive oil.
  • Add the onions & garlic. Season them with salt, pepper & smoked paprika. Cook them for 3 minutes over medium to high heat, stirring occasionally.
  • Add the rice to the pan. Cook for 3 minutes, stirring frequently.
  • Add the wine, set the heat to medium & cook for 3 minutes.
  • Add 2 ladles of stock & stir slowly till it is absorbed. Continue adding 2 ladles of stock each time it is absorbed & continue stirring slowly.
  • Half way through the stock, add the ingredients to the rice & continue cooking, adding the stock & stirring slowly.
  • When all the stock is used & absorbed, add the cheese & stir together slowly.

Nutrition

Calories: 598kcalCarbohydrates: 79gProtein: 26gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 23mgSodium: 1039mgPotassium: 855mgFiber: 4gSugar: 6gVitamin A: 1309IUVitamin C: 15mgCalcium: 469mgIron: 3mg
Tried this recipe?Let us know how it was!