Quorn Pieces, Asparagus and Pea Risotto

Name: Quorn Pieces, Asparagus and Pea Risotto
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300g Quorn Pieces; 15ml (1 tbsp) olive oil; 1 onion, finely chopped; 1-2 garlic cloves, crushed; 200g (10oz) Arborio risotto rice; 125ml (4fl oz) white wine; 570ml (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

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quorn pieces, asparagus and pea risotto vegetarian recipe

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

Our Quorn Pieces are fantastic at soaking up flavour, so while risottos may take a little more effort to make than some meals, you won’t be disappointed with the taste of this delicious Italian-inspired recipe.

Add some seasonal springtime veg such as peas and asparagus for a lip-smacking weeknight dinner!

Vegan & Vegetarian Fillets & Pieces Recipes Gluten Free Recipes Risotto Recipes

Serves 4

30 mins

A Little Effort

590 cals
(Per serving)

25g of fat
(Per serving)

Gluten free

A bag of Quorn Pieces showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Chicken Pieces

See product See recipes

High in Protein

Gluten Free

Low in Saturated Fat

No Soy

Ingredients

300g Quorn Pieces
15ml (1 tbsp) olive oil
1 onion, finely chopped
1-2 garlic cloves, crushed
200g (10oz) Arborio risotto rice
125ml (4fl oz) white wine
570ml (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

Method

In a large saucepan heat the oil and fry the onion and garlic, cook for about 5 minutes until the onions have softened, adding the garlic after 4 minutes.
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 15-20 minutes.
Meanwhile in another frying pan melt the butter and fry the Quorn pieces, peas and asparagus. Cook for 5 minutes until the pieces are golden. Add the Quorn pieces, peas and asparagus to the rice and cook for a further 5-10 minutes, stirring occasionally, until the rice is cooked.
Stir in the pesto and half of the grated vegetarian cheese.
Serve immediately with some grated vegetarian Parmesan cheese and the remaining basil leaves. Serve with a crisp, fresh mixed salad.