Everyday Meals

Asparagus & Corn Risotto

Description

A dish just right for a light dinner or a lunch

Prep time:5 mins

Cook time:20 mins

Serves: 4

Ingredients

Instructions

Step 1

Heat oil in a large saucepan, cook frozen Birds Eye Chopped Onions and rice for 1-2 minutes. Add stock and wine, cover and simmer for 15 minutes, stirring regularly.

Step 2

Continue cooking for a further 4-5 minutes uncovered or until liquid is absorbed. Remove from heat and stir in Edgell Asparagus, Edgell Super Sweet Corn Kernels and cheese.

Step 3

Season to taste and serve sprinkled with extra cheese.

Tasty Tip!

Serve with peppery rocket and sliced cherry tomatoes for a splash of colour.

Asparagus  Corn Risotto
User rating:
  • 4

Featured in this recipe

  • Chopped Onions 500g

    Chopped Onions 500g

  • Asparagus Cuts and Tips 425g

    Asparagus Cuts and Tips 425g

  • Super Sweet Corn Kernels 125g

    Super Sweet Corn Kernels 125g

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