Spring Pesto Risotto and Asparagus
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Spring Pesto Risotto and Asparagus

with Marinated Charred Courgette and Cheese


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Cooking time20 minutes


serving amount

2 unit(s)

Garlic Clove

1 unit(s)


175 grams

Risotto Rice

1 sachet(s)

Mixed Herbs

20 grams

Vegetable Stock Paste

(Contains Celery)

1 unit(s)


(May contain Celery)

1 unit(s)


100 grams


32 grams

Fresh Pesto

(Contains Milk)

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

600 milliliter(s)

Boiled Water for the Risotto

20 grams


1 tbsp

Olive Oil

½ tsp



Nutritional information

Energy (kJ)2791 kJ
Energy (kcal)667 kcal
Fat26.5 g
of which saturates11.2 g
Carbohydrate89 g
of which sugars12.1 g
Protein18.6 g
Salt3.71 g
Always refer to the product label for the most accurate ingredient and allergen information.


Measuring Jug
Chopping Board
Large Oven-Proof Pan
Medium Bowl
Large Frying Pan



Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.

Peel and grate the garlic (or use a garlic press).

Halve, peel and chop the onion into small pieces.


Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.

Add the onion to the pan and stir-fry until softened, 4-5 mins. Stir through the risotto rice, garlic and mixed herbs. Stir and cook until the edges of the rice are translucent, 1-2 mins. 

Stir in the boiled water for the risotto (see pantry for amount) and vegetable stock paste. Bring back up to the boil, then pop a lid on the pan (or cover with foil). 

Bake on the middle shelf of your oven until the rice is cooked and the water has been absorbed, 25-30 mins.


In the meantime, trim the courgette, then quarter lengthways. Chop into 1cm chunks.

Heat a drizzle of oil in a frying pan on high heat. When hot, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins. 

While the courgette is frying, zest and cut the lemon into wedges.

Transfer your charred courgette into a medium-sized bowl, add a good squeeze of lemon, lemon zest and the olive oil and sugar for the dressing (see pantry for both amounts).

Season with salt and pepper and set aside to marinate.


Trim the bottom 2cm from the asparagus and discard. Chop into thirds.

Heat a drizzle of oil in the now-empty frying pan on medium heat. Once the pan is hot, add the asparagus and season with salt and pepper. Fry for 1 min, then add a splash of water and immediately cover with a lid or some foil. 

Cook until the asparagus is tender, 4-6 mins, then remove from the heat.


When the risotto is cooked, remove it from the oven and stir through the pesto, hard Italian style cheese and butter (see pantry for amount). Taste and season with salt and pepper if needed. 

Stir through the marinated courgette. TIP: Add a splash of water to loosen the risotto if needed.

Taste and season with salt, pepper or lemon juice if you feel it needs it.


Share your risotto between your serving plates.

Scatter the asparagus on top of your risotto to finish.