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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
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 | 716 kJ 170 kcal |
2244 kJ 534 kcal |
Fat of which saturates |
5.9 g 3.7 g |
18.6 g 11.6 g |
Carbohydrate of which sugars |
23.7 g 2.2 g |
74.3 g 6.8 g |
Fibre | 1.5 g | 4.8 g |
Protein | 6.4 g | 20 g |
Salt | 1 g | 3.13 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 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
Meanwhile, peel and finely chop (or grate) the garlic
Dissolve the Knorr vegetable stock cube[s] in 700ml [1.3L] boiled water
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
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
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
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
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
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!