50g (2oz) vegetarian 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
In a large saucepan heat the oil and fry the onion and garlic, cook for about 5 minutes until the onions have softened.
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.
Stir in the Quorn Pieces, vegetarian pesto, vegetarian parmesan cheese, peas, asparagus and half the basil leaves cook for 5 minutes, season to taste with the salt and pepper.
Serve immediately with some grated vegetarian Parmesan cheese and the remaining basil leaves. Serve with a crisp, fresh mixed salad.
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