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Asparagus & Flaked Almond Risotto

Asparagus & Flaked Almond Risotto

Rating
4.5rating out of 5

(1124 reviews from our customers)

Prep Time

40 min

Cuisine

Italian

Add a touch of indulgence to creamy risotto with roasted asparagus tips, a squeeze of lemon and toasted almonds for crunch. Dreamy!

Prep Time

40 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)
Lemon
1 lemon
Onion
1 brown onion
Arborio-rice
160g arborio rice
garlic-clove
1 garlic clove
British Asparagus2
240g asparagus spears
vegetable stock cube (new5/18)
1 Knorr vegetable stock cube †
flaked almonds
1 bag of flaked almonds (15g) †
Shaoxing wine (3.18)
1 Chinese rice wine sachet (15ml)
Parmesan-cheese
35g Italian hard cheese †
You Will Need
Butter, 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
  • 120g asparagus spears
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 1 bag of flaked almonds (15g)<span class="strong">†</span>
  • 1 Chinese rice wine sachet (15ml)
  • 35g Italian hard cheese<span class="strong">†</span>
Typical Values per 100g per serving
Energy 748 kJ
176 kcal
2028 kJ
477 kcal
Fat
of which saturates
4.6 g
1.9 g
12.6 g
5.3 g
Carbohydrate
of which sugars
29.8 g
2.6 g
80.9 g
7.2 g
Fibre 1.6 g 4.4 g
Protein 6.4 g 17.3 g
Salt 0.94 g 2.55 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
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.
1 bag of flaked almonds (15g)
almond (nut) 100%. May contain peanut, sesame & other nuts
1 Chinese rice wine sachet (15ml)
rice wine (100%)
35g Italian hard cheese
pasteurised cow's milk, starter culture, salt, microbial rennet, calcium chloride
Allergens
  • Allergens highlighted by † (celery, nut, milk)

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 Asparagus & Flaked Almond Risotto

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6

Peel and finely chop the brown onion[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil and a knob of butter over a medium-low heat

Once hot, add the chopped onion with a pinch of salt and cook for 5-6 min or until softened

2 Asparagus & Flaked Almond Risotto

Meanwhile, boil a kettle

Peel and finely chop (or grate) the garlic

Dissolve the Knorr vegetable stock cube[s] in 700ml [1.4L] boiled water

3 Asparagus & Flaked Almond Risotto

Once the onion has softened, add the arborio rice and chopped garlic to the pan

Stir well, making sure the grains of rice are coated in oil

Add the Chinese rice wine and cook for 30 secs

4 Asparagus & Flaked Almond Risotto

Add 1/3 of the vegetable stock and stir continuously until the stock has absorbed into the rice

Continue to add the stock, a ladle at a time, stirring more or less continuously for 20-25 min, until all the stock is absorbed and the rice is cooked

5 Asparagus & Flaked Almond Risotto

Meanwhile, slice the asparagus spears until you reach the tips, keeping the tips whole

Cut the lemon[s] into 4 wedges

Grate the Italian hard cheese

Add the sliced asparagus (reserve the tips!) to the risotto

6 Asparagus & Flaked Almond Risotto

Add the reserved asparagus tips to one side of a baking tray, drizzle with olive oil and season with a pinch of salt

Put the tray in the oven for 5-6 min or until the asparagus tips are nearly cooked and tender

After 5-6 min add the flaked almonds to the other side of the tray and cook for a further 2-3 min or until golden and toasted

7 Asparagus & Flaked Almond Risotto

Once done, remove the cooked risotto from the heat and stir in the grated cheese and a large knob of butter

Add the juice of 1/2 [1] lemon

Season generously with salt and pepper

Tip: Add a splash of water if the risotto is looking a little dry

8

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Serve the risotto in bowls topped with the toasted almonds and asparagus tips

Drizzle with olive oil and garnish with a grind of black pepper and a lemon wedge

Enjoy!

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