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.
Grilled Asparagus & Lemon Risotto with Basil Pesto & Rocket Salad
A vibrant risotto, perfect for the spring season. Featuring our new quick-cook risotto-style rice, along with vibrant courgette, seasonal asparagus and leafy basil. Serve with a refreshing salad, made with rocket, toasted almonds, juicy olives and zesty lemon.
1/3 daily fibre
7 plants
Low sat fat
Serving size
Ingredients
- 30g Pitted Kalamata Olives (Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 40g rocket
- 250g cooked short grain brown rice (Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
- 2 tbsp green pesto (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 1 tbsp tahini (Sesame)
- 130g asparagus
- 2 garlic clove
- 1 courgette
- 1 onion
- 1 handful of fresh basil
- 10g flaked almonds (Nuts)
- 1 unwaxed lemon
Nutritional Information
Calories: 600
Protein: 14g
Carbs: 63g
Fat: 34g
Ingredients
- 30g Pitted Kalamata Olives (use half) (Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 1 courgette (use half)
- 2 tbsp green pesto (use half) (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 1 tbsp tahini (use half) (Sesame)
- 250g cooked short grain brown rice (use half) (Cooked Wholegrain Risotto Rice 97% (Water, Risotto Rice), Sunflower Oil, Salt.)
- 1 unwaxed lemon
- 2 garlic clove
- 10g flaked almonds (use half) (Nuts)
- 130g asparagus (use half)
- 1 handful of fresh basil (use half)
- 1 onion (use half)
- 40g rocket (use half)
Nutritional Information
Calories: 620
Protein: 15g
Carbs: 68g
Fat: 34g
Grilled Asparagus & Lemon Risotto with Basil Pesto & Rocket Salad
A vibrant risotto, perfect for the spring season. Featuring our new quick-cook risotto-style rice, along with vibrant courgette, seasonal asparagus and leafy basil. Serve with a refreshing salad, made with rocket, toasted almonds, juicy olives and zesty lemon.
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Cooking Instructions
Before you start
- Preheat the grill to high (240C)
- Line a baking tray with silver foil
- Pull out a medium frying pan, a medium bowl, a measuring jug & a grater
Toast the almonds & prep
- Heat the medium frying pan on medium heat. Once hot, add the almonds and toast for 2-3 mins, turning occasionally, until golden brown. Remove from the pan and set aside
- Finely dice the onion. Dice the courgette into 1cm chunks. Thinly slice the garlic. Trim and cut the asparagus into thirds
Start the risotto & grill the asparagus
- Reheat the frying pan with 1 tsp oil on medium-high heat. Once hot, add the onion and courgette and cook for 5-6 mins, until softened. Season with salt and pepper
- Add the asparagus to the foil-lined baking tray, drizzle with 1 tsp oil and a pinch of salt and pepper. Grill for 8-9 mins, until tender, then set aside
Simmer simmer
- Add the garlic, tahini and green pesto to the pan and cook for a further min, then stir in the stock powder and 200ml water. Bring to a simmer and stir until the tahini has melted
- Add the rice, breaking it up with a wooden spoon and simmer for 4-5 mins, until reduced
Time for salad
- Meanwhile, zest half the lemon, then halve. Thinly slice the olives
- In the medium bowl, combine the juice from half the lemon, 2 tsp olive oil, a pinch of salt and pepper
- When everything is ready, add the olives, almonds and rocket to the dressing and toss to coat
Final steps & plate up
- Pick the basil leaves from the stalks and roughly tear, then stir through the risotto. Season to taste with salt and pepper. Add a splash of water if it's too dry
- Share the risotto between bowls, with the rocket salad alongside. Top with the grilled asparagus and a pinch of lemon zest to finish. Serve the remaining lemon on the side, cut into wedges
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