Asparagus and parmesan risotto

Vegetarian
Asparagus and parmesan risotto

Prep

10 min

Cook

40 min

Serves

4

Skill

EntertainingDinnerWinter WarmersSoy MilkMainsSo Good Frozen DessertSummerLow in Sodium

This asparagras and Parmesan risotto is absolutely devine and is enhanced by a zesty twist which helps to bring out all the flavours. This great tasting dish is something the whole family will fall in love iwht and is a perfect way to make the most of fresh asparagus while its in season.  So Good Regular soy milk complements the flavours beautifully and helps bring out the uniqueness of this gluten free delight. Whether your having it for lunch or tea, warm or cold, this risotto will always be the bomb!

  • 1 tbs olive oil
  • 1 onion, diced
  • 3 1/2 cloves garlic, crushed
  • 1 1/2 cups arborio rice
  • 1 cup non-alcoholic white wine
  • 2 cups vegetable stock, reduced-salt, heated
  • 1/2 cup water
  • 1 cup So Good Regular, heated
  • 2 bunches asparagus, cut into 3cm pieces
  • 1/3 cup fresh parmesan cheese, grated
  • juice and zest of 1 lemon

Nutrition per serving

Weight, measurement and temperature conversions
1823 kJ

energy kj

12.6 g

protein

3.1 g

saturated fat

3.9 g

dietary fibre

70 g

carbohydrate

3.7 g

sugars

491 mg

sodium