Our Pea, Mint & Asparagus Risotto recipe is a tasty dish with hidden treats including melted Boursin cheese and a sprinkle of grated cheese.
A little bit about where this came from…
I decided to make this Pea Mint and Asparagus Risotto recipe. It was a bit of a mish-mash and I ended up throwing in some Boursin soft herby cheese as a last-minute addition, as we had it leftover from yesterdays Tomato Tart. It gave it a nice flavour and worked quite well, so I may do this again in the future. You can obviously leave the cheese out or maybe swap it for some creme fraiche? Let me know if you do and whether it tastes good!
With the sun shining in the UK, I wanted to eat something that felt right! We’d had Asparagus delivered in our vegetable delivery box from Riverford last week and had some other veg knocking about in the kitchen.
Keep reading to see how I made this simple, tasty recipe. Once you’ve tried a risotto this way, you will use it to make every variation of risotto-like we do. We did a Haddock and Spinach Risotto that you can find here…
(Feeds 2 in approximately 35-40 mins)
Take a look at the recipe card below for full details:
- 150g - 200g of Risotto
- 1 x Chopped Onion
- 1 x Chopped Leek
- 1/2 Lemon
- Handful of Peas
- 1 x Handful of Asparagus Spears (approx 10)
- 1 x Handful of Mint
- 125ml of Milk (we used Oat Milk)
- 350ml of Vegetable stock
- 50g of Boursin cheese (Optional)
- Knob of Butter
- 30g Grated Cheese (Parmesan or Cheddar)
- Salt and black pepper
- Preheat the oven to around 180C/356F
- Chop off the end of the asparagus spears leaving the remainder of the spear and chop your leek and onion
- On a medium heat, melt a knob of butter in an ovenproof dish on the hob. Throw in the chopped Leek, Onion, and the ends of asparagus and cook for 4 minutes. Keep stirring.
- Boil your kettle with 350ml of water ready for the veg stock
- After the 4 minutes, add your Risotto to the pan and stir in for a couple of minutes. Once the kettle has boiled, add your 350ml of Vegetable stock and 125ml of milk to the pan, let this simmer for another 4 minutes giving it a good stir.
- Add a pinch of Salt, Black pepper, a squeeze of lemon and place the Asparagus spears on top.
- Cover with a lid or Foil and place this in the oven for around 18 minutes. Keep checking and stir halfway through.
- After the allotted time, add in your handful of peas, some of the mint leaves and this is where I added the Boursin. Put this back in the oven for a further 2 minutes.
- Grate your cheese preference, we went with Cheddar this time as we had no Parmesan
- Take the pan out of the oven and leave to rest for a minute.
- Serve, pepper to taste, and sprinkle your cheese on top with some of the leftover mint leaves.
Amount Per Serving: Calories: 565Total Fat: 25gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 70mgSodium: 1573mgCarbohydrates: 68gFiber: 5gSugar: 26gProtein: 20g
This Nutrional data was provided and calculated by Nutritionix on 5/1/2020
If you’d like to take a look at a few of our other recipes I will post them below. We absolutely love risotto and it really surprised us how low calorie this is for a really rich and tasty evening meal. That’s definitely a plus!
- Strawberry, Mango, Peach & Banana smoothie bowl
- Tuna Steak with Chilli Oil and Greens
- Watermelon, Lime & Mint Slush
- Smoothie Bowl
- Cajun Spiced Turkey and Sweet Potato Traybake
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