Asparagus and parmesan risotto

Name: Asparagus and parmesan risotto
Prep time: 10 min
Cook time: 40 min
Total time: 5 min
Yield: Serves 4

Prep

10 min

Cook

40 min

Serves

Skill

Vegetarian

Prep

10 min

Cook

40 min

Serves

Skill

Entertaining Dinner Winter Warmers Soy Milk Mains So Good Almond and Coconut Milks Summer

Asparagus and parmesan risotto is a great tasting dish the whole family will love. A perfect way to make the most of fresh asparagus while it’s in season.

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

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

Method

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.
Gradually add heated stock 1/2 cup at a time, stirring well between each addition, until all stock is used and rice becomes soft.
Add heated So Good and asparagus, cook for a further 5 minutes. Remove from heat and stir through parmesan and lemon zest.

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