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Risotto with asparagus, peas and feta cheese

Recipe by: Tammy Diderich
Preparation Time 15 minutes
Cooking Time 10 minutes


Ingredients for 4 servings:

  • 500g green aspargus
  • 1 onion
  • 200g frozen peas
  • 2 tablespoons of olive oil
  • 400g risotto rice
  • 800ml vegetable stock
  • 200ml white wine
  • Pepper
  • 120g feta cheese
  • 2 tablespoons pine nuts


  1. Wash the asparagus and cut the woody ends off the asparagus stalks.
  2. Cut the asparagus into small pieces.
  3. Peel an chop the onion.
  4. Heat 1 tablespoon of olive oil in a pan and fry the asparagus, onion and peas for 5-8 minutes.
  5. Heat 1 tablespoon of olive oil in a pot and fry the rice for 1 minute.
  6. Deglaze with the wine, add the vegetable stock and let simmer for about 10 minutes (according to the instructions on the packaging).
  7. For the last minutes, add the vegetables to the rice.
  8. Season with pepper.
  9. Crumble the feta cheese.
  10. Serve the rice and add crumbled feta cheese and pine nuts on top.
  11. Servez le riz et garnissez avec la feta et les pignons de pin.
Picture ofTammy Diderich

Tammy Diderich


After my studies in dietetics, I specialised in nutrition for athletes. I work in Sportslycée and also accompany athletes from LIHPS. In addition, I have specialised in intuitive nutrition, which helps me to guide people back to a natural and relaxed eating behaviour. My passion is cooking and developing new recipes, which I love to share with others. My motto in the kitchen is: “Healthy, Fast and Simple”.

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