Skip Nav

Green Pea Asparagus Risotto

A Risotto Recipe That's Easily Adaptable

When it comes to eating a balanced diet, it's easy to feel like you're eating the same meals over again. However, switching up the most simple ingredients can make a world of a difference. Bored of mushrooms in your risotto? Try MAGGI's Green Pea and Asparagus Risotto or substitute with other veggies to mix it up.

Green Pea & Asparagus Risotto


Green Pea Asparagus Risotto


  1. 1 small shallot, finely chopped
    1 tbsp. sunflower oil
    2 cloves garlic, crushed
    2 cups Arborio rice (short grain, starchy rice)
    4 cups hot water
    2 cubes MAGGI® Chicken Stock with Natural Herbs
    ½ cup green peas, frozen
    ½ cup green asparagus, cut into small pieces
    ½ cup parmesan cheese, grated
    Freshly cracked black pepper, optional garnish


    1. In a deep pan, sauté shallots in oil until soft. Add garlic and continue cooking until garlic is slightly golden.
    2. Add rice and sauté for 1 minute. Then add half the water and crumbled MAGGI® Chicken Stock with Natural Herbs over rice and simmer over medium heat until rice has absorbed the moisture. Add the remaining water and the vegetables and continue cooking until rice is tender.
    3. Stir in parmesan cheese and transfer to a serving dish. Sprinkle freshly cracked pepper on top and serve.
    Image Source: MAGGI
    Best Vegetable Snacks For Weight Loss
    Dining Review Quattro Passi Dubai
    Are Vegetables a Good Source of Protein?
    Fast and Easy Vegetarian Dinners
    How to Store Celery
    Best Plant-Based Protein Sources
    What Happens When You Stop Eating Dairy?
    Vegetable Maklouba
    Banjan Borani
    Lamb Ouzi
    Beetroot Moutabal
    Green Vegetables & Ricotta Tart With Parmesan Crust
    Latest Recipes, Menus, Food & Wine
    All the Latest From Ryan Reynolds