Heart health Vegetarian Five-a-day minestrone with pesto
A dense vegetable minestrone with borlotti beans and wholewheat pasta under a pesto spoonful.
Asparagus, pea & lemon risotto
The spring risotto: asparagus and peas folded in late so everything stays green.
Ingredients
Servings 4
Quantities scaled from the original (4 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Soften the onion in the oil; add garlic, then rice for 2 minutes.
- Step 2
Add wine; let it absorb. Add stock a ladle at a time, stirring, 18 minutes.
- Step 3
Add asparagus for the last 5 minutes, peas for the last 3.
- Step 4
Beat in lemon, butter and Parmesan off the heat; rest 2 minutes.
- Step 5
Finish with mint.
Make it work for your circle: cooking for someone in
perimenopause? Every recipe on this site explains its own "why", so
you don't have to; just cook it. Doubling the vegetables never hurts.
Nutrition per serving
| Calories | 480 kcal |
|---|---|
| Protein | 14g |
| Carbohydrates | 66g |
| – of which sugars | 6g |
| Fibre | 7g |
| Fat | 17g |
| – of which saturates | 6g |
| – of which omega-3 | 0.2g |
| Calcium | 180mg |
| Iron | 2.8mg |
| Salt | 1.1g |
New
Try it
Like this? Get a whole week planned around you.
Tell the Peri Planner how you're feeling and it builds your personalised menu, this recipe included.
Reviews open with member accounts.
Cooked it? Rate this recipeTwo clicks. Comments welcome but optional.
Cooked it, rated it
Be the first to review this recipe. Ratings from members appear here, and once they're real they feed the recipe's published rating; we don't invent numbers in the meantime.
Keep cooking
You might also like
Heart health Vegetarian 
Heart health Walnut-crusted chicken with roast grapes
Chicken breasts under a walnut-herb crust, roasted alongside bursting red grapes.
Heart health Vegan Olive oil braised beans, fennel & greens
White beans braised slowly in good olive oil with fennel, lemon and chard.