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Prep Time
30 min
Cuisine
Italian
The creamy ooze of a decadent Italian burrata is the perfect compliment to this springtime risotto. For added citrus-infused crunch, top it with a hazelnut and lemon crumb to serve.
Prep Time
30 min
Cuisine
Italian
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 991 kJ 237 kcal |
3454 kJ 828 kcal |
Fat of which saturates |
11.7 g 5.9 g |
40.9 g 20.6 g |
Carbohydrate of which sugars |
25 g 2.7 g |
87.1 g 9.5 g |
Fibre | 1.7 g | 5.9 g |
Protein | 8.2 g | 28.4 g |
Salt | 0.89 g | 3.1 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Boil a full kettle
Peel and finely chop the brown onion[s]
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat
Once hot, add the chopped onion with a pinch of salt and cook for 3-4 min or until beginning to soften
Dissolve the Knorr vegetable stock cube[s] in 700ml [1.3L] boiled water - this is your vegetable stock
Trim the asparagus stalks, discard any woody ends
Chop the asparagus stalks roughly until you're just left with the tips
Whilst the onion is starting to soften, add the arborio rice and cook for 1 min, stirring to coat the grains in the oil
Add the roughly chopped asparagus stalks to the pan (save the tips for later!)
Add the vegetable stock a ladle at a time, stirring continuously for 20 min or until most of the stock is absorbed and the rice is almost cooked
Whilst the risotto is cooking, bash the hazelnuts with a rolling pin
Tip: Keep them in the bag so you don't lose any!
Peel and finely chop (or grate) the garlic
Zest 1/2 [1] lemon (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter)
Chop the parsley finely
Once the rice is almost cooked, add the asparagus tips, grated Italian hard cheese and Chinese wine to the pan and cook for 4-5 min further or until the asparagus is tender and the rice is cooked with a slight bite
Meanwhile, heat a separate, large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat
Once hot, add the chopped garlic and cook for 1 min or until fragrant
Once fragrant, add the crushed hazelnuts and panko breadcrumbs with a pinch of salt and cook for 2-3 min or until the breadcrumbs are golden
Once golden, remove the pan from the heat, add the chopped parsley and lemon zest and give everything a good mix up – this is your hazelnut pangrattato
Stir the juice of 1/2 [1] lemon through the asparagus risotto and cut the remaining lemon into wedges
Serve the asparagus risotto and top with the burrata
Pierce the burrata and drizzle with a little olive oil and a grind of black pepper
Spoon over the hazelnut pangrattato and garnish with a wedge of lemon
Enjoy!