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Description
If you want to know how to make risotto, this recipe is for you, quick, easy and bursting with goodness.
Ingredients
US|METRIC
4 SERVINGS
- 300 grams quorn (Pieces)
- 15 mL olive oil
- 1 onion (finely chopped)
- 2 garlic cloves (crushed)
- 200 grams risotto rice (Arborio)
- 125 mL white wine
- 570 mL vegetable stock
- 50 grams pesto (vegetarian)
- 100 grams vegetarian Parmesan cheese (or an Italian hard cheese, grated, plus extra for garnish)
- 175 grams frozen peas
- 225 grams asparagus tips (fresh young)
- 1 handful fresh basil leaves (torn)
- 25 grams butter
- salt
- freshly ground black pepper
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Directions
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NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories350Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium850mg35% |
| Potassium300mg9% |
| Protein7g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate53g18% |
| Dietary Fiber5g20% |
| Sugars6g |
| Vitamin A40% |
| Vitamin C25% |
| Calcium6% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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