Lemon Risotto

Ingredients: 1 Knorr White Wine Stock Pot, 1L boiling water, 300g risotto rice, 200g asparagus tips cut into bite sized pieces, 1 onion, finely chopped, 2 garlic cloves, crushed, zest of 1 lemon, 30g butter, 40g vegetarian parmesan cheese grated, 1 tbsp parsley, black pepper to taste.

1. Heat the gluten free spread in a saucepan, add the onion and cook, stirring occasionally until soft for about 5 minutes. Add the garlic and cook for a further minute.

2. Add the rice and stir to coat thoroughly.

3. Add a ladleful to the rice, water and White Wine Stock Pot stir until fully absorbed. Continue stirring and adding more water until creamy and the rice is al dente (should be around 25 minutes).

4. Add the asparagus and the lemon zest 5 minutes before the end of cooking time. If required add a little extra stock until rice is cooked.

5. Stir in the parmesan and parsley, season to taste with black pepper and serve immediately.