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Asparagus & Flaked Almond Risotto

Asparagus & Flaked Almond Risotto

4.5rating out of 5

(319 reviews from our customers)

Prep Time

40 min



This sunny risotto celebrates British asparagus! You'll keep the base classic, using Italian hard cheese and our nifty Shaoxing wine to make a simple, creamy risotto that's finished with roasted asparagus tips and toasted almonds for extra crunch. Aspara-lutely delicious! (Gluten-free, suitable for coeliacs.)

Prep Time

40 min



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!

For 2 people (double for 4)
1 lemon
1 brown onion
1 garlic clove
Shaoxing wine (3.18)
1 tbsp Shaoxing wine †
40g Italian hard cheese †
British Asparagus2
240g asparagus spears
vegetable stock cube (new5/18)
1 vegetable stock cube †
flaked almonds
1 bag of flaked almonds †
160g arborio rice
You Will Need
Butter, olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 lemon
  • 1 brown onion
  • 1 garlic clove
  • 1 tbsp Shaoxing wine<span class="strong">†</span>
  • 40g Italian hard cheese<span class="strong">†</span>
  • 120g asparagus spears
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 1 bag of flaked almonds (15g)<span class="strong">†</span>
  • 160g arborio rice
Typical Values per 100g per serving
Energy 739 kJ
174 kcal
2022 kJ
477 kcal
of which saturates
4.4 g
1.8 g
12.1 g
4.8 g
of which sugars
29.5 g
2.7 g
80.8 g
7.3 g
Fibre 1.6 g 4.4 g
Protein 6.1 g 16.8 g
Salt 0.97 g 2.65 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
brown onion
1 garlic clove
1 tbsp Shaoxing wine
wine, water, sugar, alcohol, flavours, colouring: e150d, preservatives: e202 and e224 (sulphites), foodacid: e270
40g Italian hard cheese
pasteurised cows milk, salt, vegetable rennet, starter, calcium chloride (e509)
120g asparagus spears
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)
160g arborio rice
arborio rice
  • Allergens highlighted by † (sulphites, milk, celery, nut)

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 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 Shaoxing wine and cook for 30 sec 


4 Asparagus & Flaked Almond Risotto

Add 1/3 of the vegetable stock and stir continuously with a wooden spoon 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


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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


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