Asparagus, Corn & Pea Risotto
Such a smooth, creamy risotto packed full of tastiness.
Prep Time 30 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Appetizer, Main Course
Cuisine Italian
Servings 6
Calories 598 kcal
- 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
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.
Calories: 598kcalCarbohydrates: 79gProtein: 26gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 23mgSodium: 1039mgPotassium: 855mgFiber: 4gSugar: 6gVitamin A: 1309IUVitamin C: 15mgCalcium: 469mgIron: 3mg