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Creamy Burrata With Asparagus Risotto & Hazelnut Pangrattato
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
What is Gousto all about?
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
What is Gousto all about?
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Ingredients
For 2 people (double for 4)
You Will Need
Rolling pin, olive oil, pepper, salt
Nutritional Information*
Percentages are based on an adult's daily intake
- 1 lemon
- 1 brown onion
- 160g arborio rice
- 1 garlic clove
- 10g parsley
- 1 bag of hazelnuts (25g)<span class="strong">†</span>
- 120g asparagus spears
- 1 Knorr vegetable stock cube<span class="strong">†</span>
- 35g grated Italian hard cheese<span class="strong">†</span>
- 1 Chinese rice wine sachet (15ml)
- 30g panko breadcrumbs<span class="strong">†</span>
- 1 burrata ball (100g)<span class="strong">†</span>
| Typical Values | per 100g | per serving |
|---|---|---|
| Energy | 999 kJ 238 kcal |
3481 kJ 830 kcal |
| Fat of which saturates |
11.8 g 5.9 g |
41 g 20.6 g |
| Carbohydrate of which sugars |
26.7 g 2.6 g |
93.1 g 9.1 g |
| Fibre | 1.5 g | 5.2 g |
| Protein | 8 g | 27.8 g |
| Salt | 0.88 g | 3.07 g |
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
- 1 lemon
- 1 brown onion
- 160g arborio rice
- 1 garlic clove
- 10g parsley
- 1 bag of hazelnuts (25g)
- 120g asparagus spears
- 1 Knorr vegetable stock cube
- 35g grated Italian hard cheese
- 1 Chinese rice wine sachet (15ml)
- 30g panko breadcrumbs
- 1 burrata ball (100g)
-
lemon
-
brown onion
-
arborio rice(100%)
-
garlic
-
flat parley (100%)
-
hazelnut (100%)
-
Asparagus
-
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
-
pasteurised cows milk, starter culture, salt, microbial rennet
-
rice wine (100%)
-
Wheat flour (gluten), yeast, Salt
-
Pasteurised cows's milk, UHT cream (48%), salt, microbial rennet, lactic cultures. acidity regulator: lactic acid, preservative: sorbic acid
Allergens
- Allergens highlighted by † (nut, celery, milk, gluten)
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
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
2
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
3
Whilst the onion is starting to soften, add the arborio rice and cook for 1 min, stirring to coat the grains in the oil
4
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
5
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
6
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
7
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!