Gluten Free Asparagus and Lemon Risotto
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Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Nutritional information
Amount per serving
Protein (g)
10.2g
Energy (kJ)
1675kJ
Energy (kcal)
397kcal
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
41.0g
6700kJ
1586kcal
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
- 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
Vegetable Stock Pot
Vegetable dishes need not be bland. Melt in a vegetable Stock Pot to your dish and enjoy the full hearty flavours of a good home cooked meal. View detailsOpens in new window
- 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.