Quorn Pieces, Asparagus and Pea Risotto 2.4545454545455 out of 5, 1 based on 11 ratings


Quorn Pieces, Asparagus and Pea Risotto


Rate this recipe

If you want to know how to make risotto, this recipe is for you, quick, easy and bursting with goodness.

590 Cals Per serving
Serves 4
30 mins
Gluten free


  • 175g Quorn Pieces
  • 15ml (1 tbsp) olive oil
  • 1 onion, finely chopped
  • 1-2 garlic cloves, crushed
  • 250g (10oz) Arborio risotto rice
  • 125ml (4fl oz) white wine
  • 900ml (1pints) hot vegetable stock
  • 75g (3oz) vegetarian pesto
  • 50g (2oz) vegetarian Parmesan cheese or an Italian hard cheese, grated (plus extra for garnish)
  • 175g (6oz) frozen peas
  • 225g (8oz) fresh young asparagus tips
  • 30ml (2 tbsp) fresh basil leaves, torn
  • salt and freshly ground black pepper

Made with Quorn Pieces

View product