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
Cuisine
Italian
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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
Fat of which saturates
4.4 g 1.8 g
12.1 g 4.8 g
Carbohydrate 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.
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
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
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
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
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
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
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
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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