Pea, Spinach & Asparagus Risotto With A Granola Crunch
Pea, Spinach & Asparagus Risotto With A Granola Crunch

Pea, Spinach & Asparagus Risotto With A Granola Crunch

This satisfying risotto is full of summer greens. Despite being a vegan dish, it provides a good dose of protein with the addition of peas and the high protein granola topping. The wholegrain risotto rice is also a rich source of fibre and slow-release energy, while the asparagus and spinach provide key nutrients such as magnesium, folate and vitamin K.
150g of whole grain risotto rice (or white rice for quicker cook time)
90g of frozen garden peas
50g of defrosted garden peas pureed
1 small onion
1 vegetable stock cube
1 tbsp of olive oil 
30g of spinach
90g of asparagus, sliced
2 handfuls of Lizi’s High Protein Granola
1 garlic clove
100g of green pesto
Step 1

On a medium heat on the hob, add the olive oil to a medium saucepan and heat. While that heats up, dice onion and garlic finely, and cook in the pan.

Step 2

Add risotto rice to the same pan and stir, coating with the oil. Crumble in a vegetable stock cube, and pour in some boiling water to cover the rice. Simmer and stir continuously for 40-45 minutes. If using white risotto rice, cook as per the instructions on the packet as this will be quicker. Keep adding water until rice is cooked and the water is absorbed. For the last 6 minutes of cooking time, add the asparagus and 90g frozen peas. 

Step 3

While the rice is cooking, blend 50g of defrosted garden peas, spinach, 70g of green pesto with a splash of water, salt and pepper. Blend to a puree texture.

Step 4

Once the water has mostly absorbed with the rice, stir in the blended pea puree and warm for 2-3 minutes. Season with salt and pepper.

Step 5

Serve in two bowls, each topped with 1 tbsp of pesto swirled over and a sprinkle of Lizi’s High Protein Granola.

Recipe courtesy of & nutritionist Lily Soutter

Lizi’s High Protein Granola is available from Sainsbury’s, Tesco, ASDA, Morrisons and Ocado.


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