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Asparagus & Goats' Cheese Risotto

Asparagus & Goats' Cheese Risotto

Rating
4.5rating out of 5

(3314 reviews from our customers)

Prep Time

35 min

Cuisine

Italian

Makes the most of sweet seasonal asparagus by cooking its stems with the rice for fabulous flavour. While that's cooking, you'll roast the tips for a crunchy topping. Sublime!

Prep Time

35 min

Cuisine

Italian

What is Gousto all about?

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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
2 garlic cloves
Cheddar-cheese
40g cheddar cheese †
British Asparagus2
120g asparagus spears
vegetable stock cube (new5/18)
1 Knorr vegetable stock cube †
Shaoxing wine (3.18)
1 Chinese rice wine sachet (15ml)
75g goat's cheese
75g goats cheese †
Rocket salad
20g rocket
You Will Need
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
  • 40g cheddar cheese<span class="strong">†</span>
  • 120g asparagus spears
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 1 Chinese rice wine sachet (15ml)
  • 75g soft goats cheese<span class="strong">†</span>
  • 20g rocket
Typical Values per 100g per serving
Energy 724 kJ
171 kcal
2271 kJ
536 kcal
Fat
of which saturates
6 g
3.7 g
18.7 g
11.6 g
Carbohydrate
of which sugars
25.6 g
2.1 g
80.3 g
6.4 g
Fibre 1.3 g 4.2 g
Protein 6.2 g 19.4 g
Salt 0.99 g 3.11 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
40g cheddar cheese
pasteurised cows milk, cream, salt, vegetarian rennet, lactic acid culture
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 Chinese rice wine sachet (15ml)
rice wine (100%)
75g soft goats cheese
pasteurised goats milk, salt, citrus fibre, starter, microbial rennet (v), preservative: potassium sorbate
20g rocket
wild rocket
Allergens
  • Allergens highlighted by † (milk, celery)

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 & Goats' Cheese Risotto

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

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 Asparagus & Goats' Cheese Risotto

Meanwhile, peel and finely chop (or grate) the garlic

Dissolve the Knorr vegetable stock cube[s] in 700ml [1.3L] boiled water

3 Asparagus & Goats' Cheese Risotto

When the onion is beginning to soften, add the arborio rice and chopped garlic and cook for 1 min, stirring to coat the grains in the oil

Add the Chinese rice wine and cook for 30 secs further

4 Asparagus & Goats' Cheese Risotto

Add the 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 Asparagus & Goats' Cheese Risotto

While the risotto is cooking, trim the asparagus

Chop the tips away from the stalks and set them aside

Roughly chop the stalks

Grate the cheddar cheese

6 Asparagus & Goats' Cheese Risotto

Once the rice is almost cooked, add the asparagus tips to a baking tray with a drizzle of olive oil and a pinch of salt

Put the tray in the oven for 5-6 min or until bright green and tender with a bite – these are your roasted asparagus tips

7 Asparagus & Goats' Cheese Risotto

Add the roughly chopped asparagus stalks to the pan and cook for 5 min further until the rice is cooked and the asparagus is tender

Add the juice of 1/2 [1] lemon and the grated cheese and give everything a good mix up until fully combined

Season with a pinch of salt and pepper – this is your asparagus risotto

Cut the remaining lemon into wedges

8

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Serve the asparagus risotto in bowls

Top with a handful of rocket leaves and the roasted asparagus tips

Crumble the goats' cheese all over, drizzle with some olive oil and garnish with a lemon wedge

Enjoy!

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