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Gluten Free

Asparagus & Zucchini Risotto

with Parmigiano Reggiano

Cooking time

35 minutes


2 / 4


650 /serving

Preparing a homemade risotto is often a labour-of-love that can seem daunting and time-consuming. Thankfully, the Goodfood test kitchen has cleverly developed a way to make the whole process effortless without skimping out on one inch of flavour. You simply need to combine your Arborio rice with our demi-glace, plenty of aromatics and water and let it all simmer gently away while you quickly sauté beautiful summer vegetables. Toss it all together with a handful of authentic Parmigiano Reggiano and fresh chives you are all set to impress your dinner guests!

We will send you:

  • 2 Garlic cloves
  • 1 Lemon
  • 1 Shallot (or onion)
  • 1 Zucchini
  • ½ Bunch of asparagus
  • 1 Bunch of chives
  • 12g Vegetable demi-glace
  • 165g Arborio rice
  • 25g Parmigiano Reggiano

You will need:

Medium pot
Large pan
Olive oil
2(4) tbsp Butter
Salt & pepper
Total Fat
29 g
Saturated Fat
12 g
358 mg
Total Carb
85 g
6 g
17 g
7 g
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Mise en place
Peel, halve and mince the shallot. Snap off and discard the woody ends of the asparagus; cut each stalk in thirds on the bias. Zest and juice the lemon. Quarter the zucchini lengthwise; thinly slice widthwise. Thinly slice the chives. Mince the garlic.
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Start the risotto
In a medium pot, heat a drizzle of olive oil on medium-high. Add the shallot and ½ the garlic. Cook, 1 to 2 minutes, until the shallots have softened. Add the rice and cook, stirring constantly, 30 seconds to 1 minute, until the rice is slightly translucent. Add the demi-glace and 3 cups of water (double for 4 portions); season with S&P. Bring to a boil then reduce the heat to a simmer. Cook, stirring occasionally, 20 to 25 minutes until most of the liquid has been absorbed and the rice is al dente (still firm to the bite).
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Cook the vegetables
While the rice cooks, in a large pan, heat a drizzle of olive oil on medium-high. Add the remaining garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the zucchini and asparagus and cook, stirring occasionally, 3 to 4 minutes, until the vegetables begin to soften; season with S&P to taste.
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Finish the risotto
Add 2 tbsp of butter (double for 4 portions), Parmesan and as much lemon juice as you’d like to the cooked rice. Add the cooked vegetables and stir to thoroughly combine. Cook for another 2 minutes, season with S&P to taste.
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Plate your dish
Divide the finished risotto between your plates. Garnish with the chives and as much lemon zest as you’d like. Bon appétit!