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Creamy Burrata With Asparagus Risotto & Hazelnut Pangrattato

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

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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)
Lemon
1 lemon
Onion
1 brown onion
Arborio-rice
160g arborio rice
garlic-clove
1 garlic clove
fresh-parsley
10g parsley
Hazelnuts
1 bag of hazelnuts (25g) †
British Asparagus2
120g asparagus spears
vegetable stock cube (new5/18)
1 Knorr vegetable stock cube †
35g grated Italian hard cheese
35g grated Italian hard cheese †
Shaoxing wine (3.18)
1 Chinese rice wine sachet (15ml)
Panko breadcrumbs edit
30g panko breadcrumbs †
Burrata (100g)
2 burrata balls (200g) †
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
lemon
1 brown onion
brown onion
160g arborio rice
arborio rice(100%)
1 garlic clove
garlic
10g parsley
flat parley (100%)
1 bag of hazelnuts (25g)
hazelnut (100%) May contain peanut, sesame & other nuts
120g asparagus spears
Asparagus
1 Knorr vegetable stock cube
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.
35g grated Italian hard cheese
pasteurised cow's milk, starter culture, salt, microbial rennet
1 Chinese rice wine sachet (15ml)
rice wine (100%)
30g panko breadcrumbs
Wheat flour (gluten), yeast, Salt
1 burrata ball (100g)
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

8

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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!

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