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Asparagus, Pea, Spinach and Feta Risotto

Asparagus, Pea, Spinach and Feta Risotto – Recipe

An easy-to-eat spring green risotto that residents can enjoy for lunch or as a light dinner option. This classic Italian recipe lets you pack the dish with a variety of vegetables while the feta adds a tangy, creamy balancing touch.

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Ingredients per serve

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What you need

An easy-to-eat spring green risotto that residents can enjoy for lunch or as a light dinner option. This classic Italian recipe lets you pack the dish with a variety of vegetables while the feta adds a tangy, creamy balancing touch.

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Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Risotto

    • Heat oil in a large pan over medium heat. Add onions and garlic, cooking until the onions are just tender.
    • Add the arborio rice and stir to coat.
    • Combine KNORR Vegetable Booster with 10 cups of boiling water. Stir to dissolve.
    • Gradually add liquid to rice, stirring in between each pour.
    • Separately, blanch asparagus and peas.
    • When the rice is al dente and nearly all the liquid absorbed, add the asparagus, peas and spinach to the risotto.
    • Add the lemon juice, basil, and parmesan. Season.

  3. To Serve

    • Transfer risotto to serving bowls. Top with feta and almonds, and serve with a garden salad or steamed vegetables.
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