Quorn Meatless Chicken, Asparagus, & Pea Risotto

For those who love Italian food, we have this delicious gluten-free vegetarian risotto. Quorn Meatless Chicken is paired alongside asparagus and pea making the perfect weeknight dinner for two!

Serves 2

30 mins

A Little Effort

590 cals
(Per serving)

25g of fat
(Per serving)

Gluten free

Ingredients

  • 12 oz Quorn Meatless Diced ChiQin Pieces
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 1 garlic clove, crushed
  • 1 cup Arborio risotto rice
  • ½ cup white wine
  • 2 1/3 cup vegetable stock
  • 2 tbsp butter
  • 1 cup frozen peas
  • 1 cup fresh young asparagus tips
  • 4 tbsp fresh green pesto
  • 1/2 cup fresh grates Parmesan cheese
  • A handful of fresh basil leaves

Method

  1. Pre-heat oil in a frying pan and sauté the onions for 5 minutes until softened but not browned, add the garlic after 4 minutes.
  2. Add the rice to a medium sized saucepan, stir well to coat with oil until translucent, add the wine and simmer until it is all absorbed. Gradually add the stock a little at a time until it is nearly all absorbed, 15-20 minutes.
  3. In a separate frying pan, melt the butter and sauté the Quorn Meatless Pieces, peas and asparagus. Cook for 5 minutes until the pieces are golden.
  4. Add the Quorn Meatless Pieces, peas and asparagus to the rice and cook for 5-10 minutes until the rice is cooked.
  5. Stir in the pesto and half the Parmesan cheese. Season to taste with freshly ground black pepper.

Serve immediately sprinkled with the remaining Parmesan cheese and roughly chopped basil leaves.