Risotto is the ultimate comfort food, and this one makes the most of fresh asparagus by cooking its stems with the rice for fabulous flavour, whilst roasting the tips for a crunchy topping. Sublime!
Prep Time
35 min
Cuisine
Italian
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*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.
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 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
Meanwhile, peel and finely chop (or grate) the garlic
Dissolve the Knorrvegetable stock cube[s] in 700ml [1.3L]boiled water
3
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
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
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
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
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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