Gluten Free Asparagus & Lemon Risotto

Gluten Free Asparagus & Lemon Risotto

0 (0) | Be the first to rate
Close

Select Below to Add Your Rating

Spring has sprung and it's this delicious, gluten-free risotto's time to shine. Stir in and savour the fresh flavours of asparagus tips, lemon zest, Parmesan, a splash of white wine and one of our gluten-free Vegetable Stock Pots.

  • Recipe serves4
  • Preparation Time25 min
  • Cooking Time30 min

Ingredients

  • 30g gluten free spread
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 300g risotto rice
  • 100ml white wine (optional)
  • 1 Knorr Vegetable Stock Pot, dissolved in 1 litre boiling water
  • 200g asparagus tips, cut into bite sized pieces
  • Zest 1 lemon
  • 40g Parmesan cheese, grated
  • 1 tbsp chopped parsley
  • Black pepper to taste

Method

  • Heat the gluten free spread in a saucepan, add the onion and cook, stirring occasionally until soft for about 5 minutes. Add the garlic and cook for a further minute.
  • Add the rice and stir to coat thoroughly. Add the wine and stir until it has evaporated.
  • Add a ladleful of hot stock to the rice and stir until it has been absorbed. Continue adding the stock in this way.
  • Add the asparagus and the lemon zest 5 minutes before the end of cooking time. If required add a little extra stock until rice is cooked.
  • Stir in the Parmesan and parsley, season to taste with black pepper and serve immediately.
  • Great care has been taken to ensure that the ingredients proposed in this recipe are suitable for a coeliac diet. However, we encourage you to check the back-of-pack of all ingredients you use, as recipes may change and we cannot guarantee that your ingredients are gluten free.
close