Pea and Asparagus Red Rice Risotto.

A delicoius dish. Red rice has a nutty flavour, contains 'anthocyanins' antioxidants tha can help protect the body's cells from damage. It also has plenty of soluble fibre and it is good for supporting energy level.

Serves:2 Pereparation time: 5 minutes Cooking time: 55 minutes


  • Camargue Red Rice 80gr per person

  • 500ml vegetable stock

  • 1tbsp olive oil

  • 1 tbsp butter

  • 1 red onion (finely chopped)

  • 2 garlic cloves

  • White wine

  • 1tbsp lemon juice and zet of 1 lemon

  • 1 cup frozen peas

  • 300gr asparagus cut into 2cm pieces

  • 1 tsp turmeric

  • 5 leaves Basil, some fresh thyme

  • Parmesan cheese

  • Salt, pepper.


Heat the oil and butter in a large saucepan over a medium heat and saute' the onion for 5 minutes. Add a spalsh of white wine, and when evaporated, add the crushed garlic and cook for another few minutes. Add the rice and stir, then add the vegetable stock.

Bring to boil then turn the heat down, cover with a lid and leave to simmer for 40 minutes, stirring occasionally, until the rice is cooked (or nearly).

Add the lemon juice, the zest, peas and asparagus, the herbs and turmeric and a bit more water.

When it boils again cook for a further 5/10 minutes unitl the veggies are tender.

Serve sprinkled with grated Parmesan.

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