Put the oil into a large, heavy-based pan over a medium heat. Add the onions and cook gently until they turn soft and translucent, about five minutes.
Increase the heat a little and stir in the Tilda Brown Basmati & Quinoa straight from the pouch, making sure each grain is coated in the oil.
Add the stock and stir through; reduce the heat slightly and cook for about eight minutes until hot and most of the stock has been absorbed.
Meanwhile steam the asparagus spears for about seven minutes until tender. Slice into pieces about 2cm in length.
Add the asparagus pieces and peas to the risotto. Increase the heat and stir for a few minutes to heat everything through.
Just before serving, dot the risotto with three-quarters of the goat’s cheese, giving it a stir to slightly mix the cheese through.
Serve hot with remaining goat’s cheese dotted over to top.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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