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Recipes for everyone

Quorn Meat Free Chicken Pieces, Asparagus and Pea Risotto


Serves 4
cooking time
30 Minutes
590 cals * Per Serving
11.0g sat fat * Per Serving

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


  • 175g Quorn Meat Free Chicken Pieces
  • 15ml (1 tbsp) olive oil
  • 1 onion, finely chopped
  • 1-2 garlic cloves, crushed
  • 250g (10oz) Arborio risotto rice
  • 125ml (4fl oz) white wine
  • 900ml (1pints) hot vegetable stock
  • 75g (3oz) vegetarian pesto
  • 50g (2oz) Parmesan cheese or an Italian hard 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


  1. In a large saucepan heat the oil and fry the onion and garlic, cook for about 5 minutes until the onions have 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, vegetarian 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.
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