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Quorn Meat Free Pieces, Asparagus and Pea Risotto

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

Fillets & Pieces Italian

Serves 4

30 mins

A Little Effort

590 cals
(Per 100g)

25g of fat
(Per 100g)

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

Made with Quorn Meat Free Pieces

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High in Protein

Gluten Free

Low in Saturated Fat

Ingredients

  • 300g Quorn Meat Free 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
  • 900ml (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

  1. 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.
  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 15-20 minutes.
  3. 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.
  4. Stir in the pesto and half of the grated vegetarian cheese.
  5. Serve immediately with some grated vegetarian Parmesan cheese and the remaining basil leaves. Serve with a crisp, fresh mixed salad.

Recipe Inspiration

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