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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
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 | 738 kJ 175 kcal |
2001 kJ 475 kcal |
Fat of which saturates |
4.6 g 1.9 g |
12.5 g 5.3 g |
Carbohydrate of which sugars |
27.7 g 2.8 g |
74.9 g 7.6 g |
Fibre | 1.9 g | 5 g |
Protein | 6.6 g | 17.9 g |
Salt | 0.95 g | 2.57 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.
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 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
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
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
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
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
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
Once done, remove the cooked risotto from the heat and stir in the grated cheese and a 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
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!