100g (2oz) vegetarian Parmesan cheese or an Italian hard cheese, grated (plus extra for garnish)
175g (6oz) frozen peas
225g (8oz) fresh young asparagus tips
Handful of fresh basil leaves, torn
Salt and freshly ground black pepper
In a large saucepan heat the oil and fry the onion and garlic, cook for about 5 minutes until the onions have softened, adding the garlic after 4 minutes.
Add the rice and stir to coat the oil, add the wine and mix well. Add a ladleful of hot stock, and stir until this has been absorbed by the rice. Continue to add stock, ladleful by ladleful, stirring continuously, until it has all been used up and the rice is creamy, this will take between 15-20 minutes.
Meanwhile in another frying pan melt the butter and fry the Quorn pieces, peas and asparagus. Cook for 5 minutes until the pieces are golden. Add the Quorn pieces, peas and asparagus to the rice and cook for a further 5-10 minutes, stirring occasionally, until the rice is cooked.
Stir in the pesto and half of the grated vegetarian cheese.
Serve immediately with some grated vegetarian Parmesan cheese and the remaining basil leaves. Serve with a crisp, fresh mixed salad.