Creamy Pea & Asparagus Risotto
with Goat Cheese, Walnuts & Mint
Creamy Pea & Asparagus Risotto
A silky spring risotto with tender peas and asparagus, finished with tangy goat cheese, crunchy walnuts, and fresh mint for a bright, comforting bite.
Ingredients
For 2 servings
- ¾ cup Arborio Rice
- 1 bunch Asparagus
- 2 ounce Crumbled Goat Cheese
- 2 clove Garlic
- 1 sprig Mint
- 4 ounce Peas
- 2 unit Veggie Stock Concentrate
- 1 ounce Walnuts
- 1 unit Yellow Onion
Additional Ingredients
- unit Black Pepper
- 1 tablespoon Butter
- unit Salt
Italian
PDF
DifficultyMedium
Total Time45m
Calories562
Protein19g
Carbs81g
Fat21g
Tags:
VeggieGluten-freeFiber SmartLow SugarLow SodiumDietitian Win
⚠️Allergens:
🥛MilkSwaps and substitutions
For a dairy-free version, swap the goat cheese for a tangy plant-based soft cheese or a spoonful of cashew cream. To avoid tree nuts, leave out the walnuts and add toasted pumpkin seeds for similar crunch.
What to serve with it
Serve with a crisp green salad or lemony shaved fennel to add freshness alongside the rich, creamy rice. Warm crusty bread or roasted mushrooms also round it out nicely for a more substantial vegetarian dinner.
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