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Quorn Chunks, Asparagus and Pea Risotto

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If you want to know how to make risotto, this recipe is for you, quick, easy and bursting with goodness.

Serves 4
30 mins

Ingredients

  • 300g Quorn Chunks
  • 15ml (1 tbsp) olive oil
  • 1 onion, finely chopped
  • 1-2 garlic cloves, crushed
  • 200g (10oz) Arborio risotto rice
  • 125ml (4fl oz) white wine
  • 900ml (1pints) hot vegetable stock
  • 50g (3oz) vegetarian pesto
  • 100g (2oz) vegetarian Parmesan cheese or an Italian hard cheese, grated (plus extra for garnish)
  • 175g (6oz) frozen peas
  • 225g (8oz) fresh young asparagus tips
  • Handful of fresh basil leaves, torn
  • 25g butter
  • Salt and freshly ground black pepper

Made with Quorn Chunks

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