Asparagus Risotto

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Asparagus Risotto
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
372
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie372 kcal(18 %)
Protein11.5 g(12 %)
Fat7.21 g(6 %)
Carbohydrates60.26 g(40 %)
Sugar added0.7 g(3 %)
Roughage4.55 g(15 %)
Vitamin A137.34 mg(17,168 %)
Vitamin D0.05 μg(0 %)
Vitamin E1.38 mg(12 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.16 mg(15 %)
Niacin2.12 mg(18 %)
Vitamin B₆0.11 mg(8 %)
Folate126.53 μg(42 %)
Pantothenic acid0.26 mg(4 %)
Biotin0.33 μg(1 %)
Vitamin B₁₂0.12 μg(4 %)
Vitamin C6.68 mg(7 %)
Potassium237.21 mg(6 %)
Calcium139.23 mg(14 %)
Magnesium20.84 mg(7 %)
Iron1.24 mg(8 %)
Zinc0.83 mg(10 %)
Saturated fatty acids4.01 g
Cholesterol16.72 mg

Ingredients

for
6
Ingredients
500 grams green Asparagus
1 pinch sugar
2 shallots
2 tablespoons butter
400 grams Arborio rice
250 milliliters dry white wine
500 milliliters Vegetable broth
40 grams freshly grated Parmesan
salt
freshly ground peppers
Also
2 tablespoons Parmesan (to sprinkle)
How healthy are the main ingredients?
ParmesanParmesansugarshallotsalt

Preparation steps

1.

Rinse asparagus, peel only the lower third and cut ends. Cut off asparagus tips and set aside. Cut stalks into thick slices of about 0.5 cm (about 1/4 inch) Wash asparagus, peel only the lower third, cut ends. Cut the asparagus tips and set aside. For the asparagus tips bring 250 ml (about 8 1/2 ounces) of water with a little salt and sugar to a boil. Add asparagus tips and cook about 5 minutes, until al dente. Remove asparagus tips and rinse with cold water.

2.

Peel and finely dice shallots. Melt 1 tablespoon butten in a pan then briefly sauté the asparagus pieces, shallots and rice. Mix wine, asparagus stock and broth. Add 2 ladles of water to the rice and boil over medium heat, stirring occasionally.

3.

Continue to stir until liquid evaporates. Add asaparagus tips, remaining butter, and parmesan. Season with salt and pepper. Arange on warmed plates and serve sprinkled with parmesan.