Mains, Vegetarian

Asparagus & Pea Risotto

Step 1 of 6

Place the Ninja PossiblePan over medium heat and preheat for 2 minutes.

Ingredients

1 tbsp olive oil
40g butter, divided
1 onion, peeled, finely diced
200g asparagus stalks, trimmed, cut into 2cm lengths
300g arborio or Carnaroli risotto rice
200ml dry white wine
900ml hot vegetable stock
200g frozen peas, thawed
60g finely grated Parmesan or vegetarian equivalent, plus extra for serving
Salt, as desired
Ground black pepper, as desired

Step 2 of 6

Add oil and 20g butter. Once the butter is melted, add the onion and asparagus. Cook for 5 minutes, stirring regularly until the onion and asparagus soften.

Ingredients

1 tbsp olive oil
40g butter, divided
1 onion, peeled, finely diced
200g asparagus stalks, trimmed, cut into 2cm lengths
300g arborio or Carnaroli risotto rice
200ml dry white wine
900ml hot vegetable stock
200g frozen peas, thawed
60g finely grated Parmesan or vegetarian equivalent, plus extra for serving
Salt, as desired
Ground black pepper, as desired

Step 3 of 6

Add the rice and stir to combine, cooking for 2 minutes. Add the wine and bring the mixture to a simmer, stirring regularly, for 2 to 3 minutes, or until almost all of the wine has evaporated off.

Ingredients

1 tbsp olive oil
40g butter, divided
1 onion, peeled, finely diced
200g asparagus stalks, trimmed, cut into 2cm lengths
300g arborio or Carnaroli risotto rice
200ml dry white wine
900ml hot vegetable stock
200g frozen peas, thawed
60g finely grated Parmesan or vegetarian equivalent, plus extra for serving
Salt, as desired
Ground black pepper, as desired

Step 4 of 6

Gradually add stock to the pan one ladle full at a time. Mix stock into rice until absorbed, then add more. Continue this process for about 25 mins, until most of the stock has been absorbed and the rice is cooked but still slightly al dente.

Ingredients

1 tbsp olive oil
40g butter, divided
1 onion, peeled, finely diced
200g asparagus stalks, trimmed, cut into 2cm lengths
300g arborio or Carnaroli risotto rice
200ml dry white wine
900ml hot vegetable stock
200g frozen peas, thawed
60g finely grated Parmesan or vegetarian equivalent, plus extra for serving
Salt, as desired
Ground black pepper, as desired

Step 5 of 6

Add the peas, remaining butter, Parmesan, salt, and pepper, and gently mix to combine.

Ingredients

1 tbsp olive oil
40g butter, divided
1 onion, peeled, finely diced
200g asparagus stalks, trimmed, cut into 2cm lengths
300g arborio or Carnaroli risotto rice
200ml dry white wine
900ml hot vegetable stock
200g frozen peas, thawed
60g finely grated Parmesan or vegetarian equivalent, plus extra for serving
Salt, as desired
Ground black pepper, as desired

Step 6 of 6

When cooking is complete, serve risotto immediately with extra Parmesan as desired.

Ingredients

1 tbsp olive oil
40g butter, divided
1 onion, peeled, finely diced
200g asparagus stalks, trimmed, cut into 2cm lengths
300g arborio or Carnaroli risotto rice
200ml dry white wine
900ml hot vegetable stock
200g frozen peas, thawed
60g finely grated Parmesan or vegetarian equivalent, plus extra for serving
Salt, as desired
Ground black pepper, as desired

Mains, Vegetarian

Asparagus & Pea Risotto

Recipe by Ninja Kitchen

Tip: Cooking Mode