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Asparagus, pea, spinach and feta risotto

Enjoy the variety of green vegetables in this classic Italian rice dish. An easy to eat risotto is always popular on the menu.  

Asparagus, pea, spinach and feta risotto – Recipe
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Method

Preparation

  1. Method

    • Heat oil in a large pan over medium heat. Add onion and garlic, cook until onion is just tender. Add rice and stir to coat.
    • Combine KNORR Vegetable Booster with 10 cups boiling water. Stir to dissolve.
    • Gradually add liquid to rice, stirring between each addition.
    • Meanwhile blanch asparagus and peas.
    • When rice is al dente and nearly all the liquid absorbed, add green vegetables to risotto along with lemon juice, basil and parmesan. Season.
    • To serve, transfer risotto to serving bowls and top with feta and almonds. Serve with salad or vegetables.