Asparagus Risotto
Nutritional values
(Percentage of daily recommendation)
| Calorie | 627 cal. | (30 %) | ||
| Protein | 21.13 g | (22 %) | ||
| Fat | 19.79 g | (17 %) | ||
| Carbohydrates | 85.98 g | (57 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.09 g | (27 %) |
| Vitamin A | 296.67 mg | (37,084 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin B₁ | 0.34 mg | (34 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 211.59 μg | (71 %) | ||
| Pantothenic acid | 0.51 mg | (9 %) | ||
| Biotin | 0.65 μg | (1 %) | ||
| Vitamin B₁₂ | 0.25 μg | (8 %) | ||
| Vitamin C | 16.63 mg | (18 %) | ||
| Potassium | 420.31 mg | (11 %) | ||
| Calcium | 297.04 mg | (30 %) | ||
| Magnesium | 42.31 mg | (14 %) | ||
| Iron | 2.51 mg | (17 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 1.73 mg | (22 %) | ||
| Saturated fatty acids | 7.88 g | |||
| Cholesterol | 34.15 mg |
Ingredients
- Ingredients
- 500 grams green Asparagus
- 1 shallot
- 2 Tbsps olive oil
- 350 grams Arborio rice
- 200 milliliters dry white wine
- 1 l Chicken broth (or vegetable broth)
- 150 grams Peas
- 1 handful Wild garlic
- 80 grams freshly grated Parmesan
- 2 Tbsps butter
- 1 splash lemon juice
- salt
- freshly ground peppers
- olive oil (for drizzling)
Preparation steps
Bring broth to a boil in a small pot, then reduce heat and keep warm. Peel the bottom third of the asparagus, cut off the tops and cut the rest of the stems diagonally into thin slices. Peel the shallot and finely chop. Fry in hot oil 1-2 minutes. Add the rice and the asparagus pieces. Add white wine and cook, stirring, until evaporated. Ladle in about 150 ml (approximately 3/4 cup) of hot broth and cook, 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. Add the asparagus tips about 10 minutes into the cooking process.
Rinse the wild garlic, remove the leaves cut the into thin strips. Finally stir half the Parmesan, the wild garlic, and the butter into the risotto. Season with lemon juice, salt, and pepper.
Spread on deep plates and sprinkle with the remaining cheese. Serve drizzled with a little olive oil.
