Asparagus and parmesan risotto

  • Skill Easy
  • Prep time 10 mins
  • Cook time 40 mins
  • Servings 4
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!

Ingredients

  • 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

Method

  1. Heat oil in a large non-stick saucepan. Add onion and garlic and cook over medium heat until softened. Stir in rice to coat the grains with oil.
  2. Gradually add heated stock 1/2 cup at a time, stirring well between each addition, until all stock is used and rice becomes soft. 
  3. Add heated So Good and asparagus, cook for a further 5 minutes. Remove from heat and stir through parmesan and lemon zest. 
  • Per Serve
  • Energy (kJ)
    1823
  • Energy (Cal)
    436
  • Protein (g)
    12.6
  • Fat (g)
    10.1
  • Saturated Fat (g)
    3.1
  • Carbohydrate (g)
    70
  • Sugars (g)
    3.7
  • Dietary Fibre (g)
    3.9
  • Sodium (mg)
    491
  • Potassium (mg)
    284
  • Iron (mg)
    1.3
  • Calcium (mg)
    197