Quorn Risotto with Asparagus and Peas

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• 15ml (1tbsp) olive oil
• 1 onion, finely chopped
• 1-2 garlic cloves, crushed
• 250g (10oz) risotto rice – arborio risotto
• 125ml (4fl oz) white wine
• 900ml (1½pints) hot vegetable stock
• 175g Quorn™ Pieces
• 75g (3oz) pesto
• 50g (2oz) Parmesan cheese, grated (plus extra for garnish)
• 175g (6oz) frozen peas
• 225g (8oz) fresh young asparagus tips
• 30ml (2 tbsp) fresh basil leaves, torn
• salt and freshly ground black pepper

Let's Cook

1. In a large saucepan heat the oil and fry the onion and garlic, cook for about 5 minutes until the onions are softened.
2. Add the rice and stir to coat the oil, add the wine and mix well.  Add a ladleful of hot stock, and stir until this has been absorbed by the rice.  Continue to add stock, ladleful by ladleful, stirring continuously, until it has all been used up and the rice is creamy, this will take between 20-25 minutes.
3. Stir in the Quorn pieces, pesto, parmesan cheese, peas, asparagus and half the basil leaves cook for 5 minutes, season to taste with the salt and pepper.
4. Serve immediately with some grated Parmesan cheese and the remaining basil leaves.   Serve with a crisp, fresh mixed salad.