Asparagus and Parmesan Risotto

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Asparagus and Parmesan Risotto

Asparagus and Parmesan Risotto

Asparagus and Parmesan Risotto

5 minutes preparation
40 minutes cooking
easy difficulty
6 serves

Ingredients

1 tablespoon olive oil
3 cloves garlic, crushed
1 onion, diced
1 1/2 cups Arborio rice
1 cup non-alcoholic white wine
2 cups reduced-salt vegetable stock
1/2 cup water
1 cup Sanitarium So Good Regular
2 bunches asparagus, cut into 3cm pieces
1/3 cup freshly grated parmesan cheese
juice of and zest of 1 lemon

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.
Increase heat and add wine, stirring until reduced. Add stock and water, and bring to the boil. Reduce heat and simmer, covered for 10 minutes, stirring occasionally.
Add So Good and asparagus, cover and cook for a further 5 minutes. Remove from heat and stir through parmesan and lemon zest. Squeeze over lemon juice and serve with steamed vegetables.

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