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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
  2. 1 tbsp. sunflower oil
  3. 2 cloves garlic, crushed
  4. 2 cups Arborio rice (short grain, starchy rice)
  5. 4 cups hot water
  6. 2 cubes MAGGI® Chicken Stock with Natural Herbs
  7. ½ cup green peas, frozen
  8. ½ cup green asparagus, cut into small pieces
  9. ½ cup parmesan cheese, grated
  10. 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
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