The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Asparagus & Basil Risotto with an Almond Olive Drizzle
A vibrant risotto, perfect for the spring season. Featuring our new quick-cook risotto-style rice, along with sweet leaks, seasonal asparagus and leafy basil. Serve with a more-ish drizzle, made with toasted almonds, juicy olives and zesty lemon. On the side? Fresh, peppery rocket.
7 plants
Low sat fat
Family classics
Serving size
Ingredients
- 15g pitted black olives (Olives, Water, Red Wine Vinegar, Sea Salt, Grape Must)
- 11g vegetable stock powder (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 2 leek
- 1 onion
- 20g flaked almonds (Nuts)
- 500g cooked short grain brown rice (Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
- 80g rocket
- 4 garlic clove
- 260g asparagus
- 1 unwaxed lemon
- 1 handful of fresh basil
- 4 tbsp red pesto (Rapeseed Oil, Tomato Puree, Diced Tomatoes, Water, Salt (Anti caking agent), Olive Oil, Spirit Vinegar, Garlic, Paprika Flakes, Red chillies, Ground Cumin, Ground Coriander, Rubbed Parsley, Rubbed Oregano, Ground black pepper, Smoked Paprika, Rose Petals, Citric Acid, Ground Caraway seed, Ground White Pepper)
Nutritional Information
Calories: 463
Protein: 11g
Carbs: 60g
Fat: 21g
Asparagus & Basil Risotto with an Almond Olive Drizzle
A vibrant risotto, perfect for the spring season. Featuring our new quick-cook risotto-style rice, along with sweet leaks, seasonal asparagus and leafy basil. Serve with a more-ish drizzle, made with toasted almonds, juicy olives and zesty lemon. On the side? Fresh, peppery rocket.
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Cooking Instructions
Before you start
- Pull out a large frying pan, a measuring jug, a small bowl & a grater
Make the almond olive drizzle
- Finely chop the olives and basil. Zest and halve the lemon
- Heat the large frying pan on medium heat. Once hot, add the almonds and toast for 2-3 mins, turning occasionally, until golden brown
- Remove and add to the small bowl, along with the olives, lemon zest, half the basil, 1 tbsp oil and a pinch of salt. Mix well
Prep the rest
- Finely dice the onion. Finely slice the garlic. Thinly slice the leeks. Trim the asparagus and cut into thirds
Build the risotto
- Reheat the frying pan with 1 tsp oil on medium heat. Once hot, add the garlic, onion and leek and cook for 5 mins, until softened. Season with salt and pepper
- Add the red pesto, stock powder, 200ml water and the asparagus. Bring to the boil and simmer for 5 mins, until the asparagus softens
Add the rice
- Stir in the rice, breaking it up with a wooden spoon. Simmer for 1-2 mins, until hot.
Finishing touches
- When ready, stir in the remaining basil and a squeeze of lemon juice to taste. Add a splash of water if it's a little dry. Season to taste
- Serve the asparagus & basil risotto into bowls, along with the rocket. Spoon over the almond olive drizzle
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