Asparagus Risotto
Nutritional values
(Percentage of daily recommendation)
| Calorie | 361 cal. | (17 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 33.5 μg | (56 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 4.4 μg | (10 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 327 mg | (8 %) | ||
| Calcium | 156 mg | (16 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 81 mg | |||
| Cholesterol | 19 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 500 grams green Asparagus
- 1 pinch sugar
- 2 shallots
- 2 Tbsps 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 Tbsps Parmesan (to sprinkle)
Preparation steps
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.
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.
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.
