Pea and Asparagus Risotto - Fiver Feeds

Pea and Asparagus Risotto

Once you’ve gotten past the whole ‘scared of cooking risotto’ problem then the possibilities are endless. This can be a veggie option if using vegetable stock (obviously), or a great way to use up some chicken stock you have left over after a roast. You can buy tinned asparagus, but do you really want to? We’ve kept this in budget using the fresh stuff, and it’s all the better when in season (around end of April to July). So give our Pea and Asparagus Risotto a go and let us know what you think.


Pea and Asparagus Risotto

Prep Time:



Serves 4 People


£0.96 per Person



  • Ingredients

    2tbsp Olive Oil
    1 Onion Finely Sliced
    2 Garlic Cloves Crushed
    250g Arborio Rice
    1.5l Vegetable Stock/Chicken Stock Made Using 2-3 Cubes
    1 Bunch Asparagus (Approximately 150g) Cut into 2-3cm Sections
    150g Frozen Peas
    150ml Crème Fraiche
    100g Parmesan Grated
    Black Pepper

How to Cook

1. Make up the stock in a large sauce and leave to one side on a gentle simmer.

2. Heat the oil in a large, heavy-bottomed frying pan and cook the onion and garlic with a little salt until soft.

3. Add the rice to the pan and stir for a minute or two until all the grains are coated with oil.

4. Add some stock to the pan – just enough to cover the rice – and bring to the boil. Simmer until about half of it has been absorbed then add some more stock. Repeat this until the rice is cooked (it shouldn’t be too soft and should retain a nutty flavour) and keep stirring so it doesn’t stick to the bottom of the pan. About halfway through, add the asparagus and peas.

5. Once the rice is cooked and you have a thick risotto consistency, season with salt and pepper then stir in the crème fraiche and heat through. Add the parmesan last of all, reserving some to garnish with when you serve.

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