gluten free asparagus & lemon risotto

Asparagus and Lemon Risotto

  • Vegetarian
Try creating our delicious yet simple recipe for Gluten Free Asparagus and Lemon Risotto | Knorr
  • 30 MINS

    Cooking Time

  • Medium


  • 25 MINS

    Prep Time

  • 4 People


  • 1 Knorr Vegetable Stock Pot
  • 1 L boiling water
  • 300 g risotto rice
  • 200 g asparagus tips cut into bite sized pieces
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • zest of 1 lemon
  • 30 g butter
  • 100 ml white wine (optional)


  • 40 g Parmesan cheese grated
  • 1 tbsp parsley
  • Black pepper to taste

  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. Mix the Knorr Vegetable Stock Pot in the water and add a ladleful to the rice and stir until it has been absorbed. Continue adding the stock this way until creamy and the rice is al dente (should be around 25 minutes).

  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.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 428.36 kcal
Protein (g) 10.87 g
Sugar (g) 3.38 g
Fat (g) 10.81 g
Fibre (g) 1.88 g
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