Asparagus Risotto

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Asparagus Risotto

Asparagus Risotto - Asparagus Risotto

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Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
451
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie451 cal.(21 %)
Protein11 g(11 %)
Fat15 g(13 %)
Carbohydrates61 g(41 %)
Sugar added0 g(0 %)
Roughage3.1 g(10 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.2 μg(1 %)
Vitamin E2.9 mg(24 %)
Vitamin K43 μg(72 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin4.3 mg(36 %)
Vitamin B₆0.2 mg(14 %)
Folate118 μg(39 %)
Pantothenic acid1.2 mg(20 %)
Biotin5 μg(11 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C21 mg(22 %)
Potassium365 mg(9 %)
Calcium155 mg(16 %)
Magnesium50 mg(17 %)
Iron1.7 mg(11 %)
Iodine21 μg(11 %)
Zinc2.3 mg(29 %)
Saturated fatty acids7 g
Uric acid90 mg
Cholesterol25 mg
Complete sugar3 g

Ingredients

for
4
Ingredients
400 grams green Asparagus
salt
1 shallot
1 garlic clove
2 Tbsps olive oil
300 grams Arborio rice
150 milliliters dry white wine
40 grams freshly grated Parmesan
2 Tbsps butter
peppers (from the mill)
How healthy are the main ingredients?
Parmesanolive oilsaltshallotgarlic clove

Preparation steps

1.

Peel lower third of asparagus, cut off woody ends and blanch asparagus in boiling salted water for 5 minutes. Put aside about 800 ml of asparagus, put asparagus in cold, cut off tops and cut remaining rods in narrow slices.

2.

Peel shallot and garlic, chop finely and cook in oil in a hot pan until translucent. Add rice, sauté briefly and deglaze with white wine. Allow rice to completely absorb and add a ladle of asparagus stock. Allow stock to absorb, stirring continuously, and repeat this process until rice is cooked. Rice should still have an easy bite.

3.

Mix asparagus rings, asparagus tips, Parmesan and butter into risotto, season with salt and pepper and serve in bowls.

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