Peas, Spinach and Asparagus Risotto with Granola Crunch
This satisfying risotto is full of summer greens. Despite being a vegetarian dish, this recipe provides a good dose of protein with the addition of peas and the topping of high protein granola.
Ingredients
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50g pea puree
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1 small onion
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1 tbsp olive oil
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30 g spinach
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90 g sliced asparagus
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1 clove garlic
Preparation Method
- Over medium heat, add the olive oil to a medium saucepan and heat. Add the onion and finely chopped garlic and cook in the pan.
- Add the risotto rice to the same pan and stir. Add the vegetable stock and introduce a little boiling water to cover the rice. Cook and stir continuously and cook according to the instructions on the package. Keep adding water until the rice is cooked; still the water is absorbed. In the last 6 minutes of cooking, add the asparagus and peas.
- While the rice is cooking, add the spinach, green pesto with a little water, salt and pepper.
- Once the water has been absorbed by the rice, stir in the pea puree and heat for 2-3 minutes. Season with salt and pepper.
- Serve in two bowls, each topped with 1 tablespoon of pesto and a pinch of High Protein Granola.
