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Gluten Free Asparagus and Lemon Risotto

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


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

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

397kcal

Energy (kJ)

1675kJ

Protein (g)

10.2g

Carbohydrate incl. fibre (g)

66.8g

Carbohydrate excl. fibre (g)

65.0g

Sugar (g)

2.6g

Fibre (g)

1.8g

Fat (g)

8.5g

Saturated fat (g)

3.0g

Unsaturated fat (g)

4.7g

Monounsaturated fat (g)

0.8g

Polyunsaturated fat (g)

0.1g

Trans fat (g)

0.0g

Cholesterol (mg)

7mg

Sodium (mg)

639mg

Salt (g)

1.60g

Vitamin A (IU)

322IU

Vitamin C (mg)

10.3mg

Calcium (mg)

139mg

Iron (mg)

0.90mg

Potassium (mg)

224mg

Total

1586kcal

6700kJ

41.0g

267.2g

259.9g

10.6g

7.3g

34.0g

12.1g

18.8g

3.0g

0.3g

0.2g

28mg

2558mg

6.39g

1288IU

41.0mg

556mg

3.59mg

895mg


  • 1 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.
  • 2 Add the rice and stir to coat thoroughly. Add the wine (if using) and stir until it has evaporated.
  • 3 Add a ladleful of hot stock to the rice and stir until it has been absorbed. Continue adding the stock in this way.
  • 4 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.
  • 5 Stir in the Parmesan and parsley, season to taste with black pepper and serve immediately.