Creamy Asparagus, Pea & Lemon Risotto & Seared Fish



  • 1 cup reduced salt chicken stock
  • 2 cups HeartActive
  • 1 teaspoon olive oil
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 2/3 cup arborio rice
  • 1 bunch asparagus, cut into 3 cm lengths
  • 1/2 cup frozen peas, thawed
  • 1/3 cup grated zucchini
  • finely grated rind of 1 lemon
  • 2 tablespoons grated Cracker Barrell Vintage Light
  • 2 tablespoons chopped parsley
  • freshly ground black pepper, to taste
  • olive oil spray
  • 200g firm white fish fillets (whiting, gummy shark, rockling etc)


  1. Combine stock and HeartActive in a saucepan and bring to simmering point.
  2. Heat oil in a large non stick saucepan and saute onion until translucent. Add garlic and rice and stir for 1-2 minutes until well coated and translucent.
  3. Gradually add the HeartActive mixture in small amounts, stirring occasionally until all the stock is absorbed and the rice is just tender. 
  4. Stir through asparagus, peas, zucchini, lemon rind, cheese, parsley and pepper.
  5. Spray fish with oil, dust with pepper and cook in a hot non-stick frypan until done to your liking.
  6. Spoon risotto on serving plates and top with fish, serve immediately.

If risotto is too dry for your liking, stir in an extra splash of hot HeartActive before serving. Try adding dill instead of parsley to risotto, if desired. If asparagus is unavailable, subsitute sugar snap peas or baby snow peas.

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