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Quorn Chicken, Asparagus and Pea Risotto

Ingredients

  • 175 g Quorn Meat Free Chicken Pieces
  • 15 ml 1 tbsp olive oil
  • 1 onion finely chopped
  • 1-2 garlic cloves crushed
  • 250 g 10oz Arborio risotto rice
  • 125 ml 4fl oz white wine
  • 900 ml 1.8 pints hot vegetable stock
  • 75 g 3oz pesto
  • 50 g 2oz Parmesan cheese, grated (plus extra for garnish)
  • 175 g 6oz frozen peas
  • 225 g 8oz fresh young asparagus tips
  • 30 ml 2 tbsp fresh basil leaves, torn
  • salt and freshly ground black pepper

Instructions

  • Chop the onion and garlic. Heat the oil in a large saucepan and fry them gently until soft.
  • Add the rice and stir until covered in oil.
  • Add the wine and let the rice absorb it.
  • Add the stock a little at a time, stirring the rice and adding more stock when it is absorbed.
  • Keep adding the stock until it is all used and the rice is soft and creamy, it will take about 20 minutes.
  • Add the peas, Quorn chicken pieces, asparagus, parmesan cheese and half the basil.
  • Season with salt and pepper and cook for five more minutes.
  • Serve with grated pamesan, the rest of the basil and a salad