Asparagus and parmesan risotto

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Serves 4
Prep 10
Cook 40
Asparagus and parmesan risotto is a great tasting dish the whole family will love. A perfect way to make the most of fresh asparagus while it’s in season.
  • 1 tbs olive oil
  • 1 onion, diced
  • 3 1/2 cloves garlic, crushed
  • 1 1/2 cups arborio rice
  • 1 cup non-alcoholic white wine
  • 2 cups vegetable stock, reduced-salt, heated
  • 1/2 cup water
  • 1 cup So Good Regular, heated
  • 2 bunches asparagus, cut into 3cm pieces
  • 1/3 cup fresh parmesan cheese, grated
  • juice and zest of 1 lemon

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  1. 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.
  2. Gradually add heated stock 1/2 cup at a time, stirring well between each addition, until all stock is used and rice becomes soft. 
  3. Add heated So Good and asparagus, cook for a further 5 minutes. Remove from heat and stir through parmesan and lemon zest. 

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