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Risotto with green asparagus

We've put together an incredible gluten-free Christmas dinner menu! The menu’s main dish is this delicious risotto with green asparagus, chestnut mushrooms and Parmesan cheese.

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  • Main dish
  • 2 persons
  • 45 min. preparation
  • Gluten free Vegetarian



  • 150 g risotto rice
  • 1 small onion
  • 1 clove of garlic
  • 150 ml white dry wine
  • 500 ml vegetable stock
  • 80 g grated Parmesan cheese + extra for garnishing
  • 100 g chestnut mushrooms
  • 100 g green asparagus
  • Butter or sunflower oil for frying

Kitchen tools

  • A deep pan with a thick base

Preparation method

  1. Finely chop the onion and press the garlic clove. Fry them together in a pan. Add the risotto rice and fry, while stirring, for 1 minute. Pour in the white wine and continue to stir.
  2. Gradually add the vegetable stock. Continue to stir until the vegetable stock has been fully absorbed. This takes approx. 20-30 minutes.
  3. Slice the mushrooms. Slice 1 cm off the end of the EAT ME green asparagus and discard. Slice the green asparagus into 2-cm pieces. Add the asparagus to the pan when the risotto is almost cooked. The asparagus is tastiest when still slightly al dente, so cook in the risotto for 3 minutes.
  4. Then add the Parmesan cheese and stir into the risotto.


Nutrition value per person/bite

0 g
0 g
0 g
0 g
0 g
0 g

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