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Dinner recipe: Risotto primavera

Serves 2, 300 kcal per serving


  • 300ml vegetable stock
  • 1 onion, finely chopped
  • 1 clove crushed garlic
  • 80g arborio rice
  • 60ml dry white wine
  • 1 courgette, chopped
  • 4 small asparagus spears
  • 100g frozen peas
  • 3 tbsp fresh chopped parsley
  • 1 tbsp quark
  • 1 tbsp grayed Parmesan/Cheddar
  • 6 cherry tomatoes


  1. Put a splash of stock in a large, non-stick frying pan, add the onion and garlic and cook over a low heat, until softened. Stir in the rice and cook for 1 minute.
  2. Add the wine, turn up the heat and cook until evaporated. Reduce the heat, add the vegetables and a bit more stock. Simmer, stirring continuously, until the stock is absorbed. Repeat until the stock runs out and the rice is creamy (about 15-20 minutes).
  3. Stir in the parsley, quark and cheese, and serve with the cherry tomatoes.

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