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.
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.
Gradually add the vegetable stock. Continue to stir until the vegetable stock has been fully absorbed. This takes approx. 20-30 minutes.
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.
Then add the Parmesan cheese and stir into the risotto.
