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Gluten Free

Asparagus & Zucchini Risotto

with Parmigiano Reggiano

Cooking time

30 minutes

Servings

2/4

Calories

590 /serving

Preparing a homemade risotto is often a labour of love that can seem daunting and time-consuming. Thankfully, the Goodfood test kitchen has 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)
  • 2 Zucchini
  • ½ Bunch of asparagus
  • 1 Bunch of chives
  • 30g Vegetable demi-glace
  • 165g Arborio rice
  • 25g Parmigiano Reggiano

Contains: Milk

You will need:

Medium pot
Large pan
Zester
Oil
2 or 4 tbsp Butter
Salt & pepper
Total Fat
23 g
Saturated Fat
11 g
Sodium
380 mg
Total Carbs
82 g
Sugars
7 g
Protein
14 g
Fibres
5 g
Preparation
a picture
Mise en place
Zest and juice the lemon. Snap off and discard the woody ends of the asparagus; cut each stalk in thirds on an angle. Quarter the zucchini lengthwise; thinly slice crosswise. Peel, halve and mince the shallot. Thinly slice the chives. Mince the garlic.
a picture
Start the risotto
In a medium pot, heat a drizzle of oil on medium-high. Add the rice, shallots and ½ the garlic. Cook, 1 to 2 minutes, until the shallots have softened and the rice is translucent. Add the demi-glace and 2 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, 12 to 15 minutes until most of the liquid has been absorbed and the rice is al dente (still firm to the bite).
a picture
Cook the vegetables
While the rice cooks, in a large pan, heat a drizzle of 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.
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Finish the risotto
To the pot of cooked rice, add 2 tbsp of butter (double for 4 portions), the Parmesan and as much lemon juice as you’d like. Add the cooked vegetables and stir to thoroughly combine. Cook for another 2 minutes, season with S&P.
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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!