Asparagus Risotto
Nutritional values
(Percentage of daily recommendation)
| Calorie | 734 cal. | (35 %) | ||
| Protein | 19.82 g | (20 %) | ||
| Fat | 37.7 g | (33 %) | ||
| Carbohydrates | 79.08 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.44 g | (18 %) |
| Vitamin A | 130.33 mg | (16,291 %) | ||
| Vitamin D | 0.25 μg | (1 %) | ||
| Vitamin E | 0.94 mg | (8 %) | ||
| Vitamin B₁ | 0.26 mg | (26 %) | ||
| Vitamin B₂ | 0.17 mg | (15 %) | ||
| Niacin | 4.28 mg | (36 %) | ||
| Vitamin B₆ | 0.31 mg | (22 %) | ||
| Folate | 82.67 μg | (28 %) | ||
| Pantothenic acid | 0.54 mg | (9 %) | ||
| Biotin | 1.51 μg | (3 %) | ||
| Vitamin B₁₂ | 0.17 μg | (6 %) | ||
| Vitamin C | 8.82 mg | (9 %) | ||
| Potassium | 324.35 mg | (8 %) | ||
| Calcium | 87.04 mg | (9 %) | ||
| Magnesium | 22.65 mg | (8 %) | ||
| Iron | 1.35 mg | (9 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 1.05 mg | (13 %) | ||
| Saturated fatty acids | 8.44 g | |||
| Cholesterol | 44.14 mg |
Ingredients
- Ingredients
- 200 grams green Asparagus
- 1 onion
- 8 garlic cloves
- 8 Tbsps olive oil
- 350 grams Arborio rice
- 125 milliliters dry white wine
- 700 milliliters Chicken broth
- salt
- peppers (freshly ground)
- 1 tsp thyme
- 125 grams cooked ham (small cubes)
- 40 grams coarsely grated pecorino romano
- 20 grams butter
Preparation steps
Rinse asparagus, peel bottom thirds of stalks, trim ends and tips. Set tips aside, cut the rest into approximately 1 cm (approximately 0.5 inch) long pieces.
Peel onion and 3 cloves of garlic. Cut onions into small cubes, press garlic through garlic press. Heat 3 tablespoons of olive oil in a pan and saute onions until soft. Add garlic and cut asparagus and saute briefly. Add rice and saute until rice is translucent. Add wine and cook, stirring, until all wine is absorbed.
Add hot broth and cook rice, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently.
Peel remaining garlic, cut into thin slices and saute in remaining oil. Cook asparagus tips in boiling salted water for 5 minutes or until al dente. Mix with sauteed garlic.
Add thyme, cubed ham, asparagus tips and butter to rice, season with salt and pepper.
Place risotto into bowls and sprinkle with cheese. Serve.
