Green Asparagus Risotto with Morels

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Green Asparagus Risotto with Morels
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Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 1 hr
Ready in
Calories:
351
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie351 cal.(17 %)
Protein9 g(9 %)
Fat20 g(17 %)
Carbohydrates30 g(20 %)
Sugar added0 g(0 %)
Roughage1.2 g(4 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.3 μg(2 %)
Vitamin E1.5 mg(13 %)
Vitamin K6.1 μg(10 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.1 mg(9 %)
Niacin2.9 mg(24 %)
Vitamin B₆0.1 mg(7 %)
Folate7 μg(2 %)
Pantothenic acid0.6 mg(10 %)
Biotin2.7 μg(6 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C0 mg(0 %)
Potassium134 mg(3 %)
Calcium253 mg(25 %)
Magnesium26 mg(9 %)
Iron0.9 mg(6 %)
Iodine20 μg(10 %)
Zinc1.8 mg(23 %)
Saturated fatty acids7.7 g
Uric acid39 mg
Cholesterol25 mg
Complete sugar0 g

Ingredients

for
4
Ingredients
150 grams Arborio rice
1 garlic clove
20 grams dried Morel
4 Tbsps olive oil
100 milliliters white wine
500 milliliters Vegetable broth
500 grams White pepper
80 grams freshly grated Parmesan
1 Tbsp butter
1 Tbsp fresh thyme
salt
fresh cracked peppers
How healthy are the main ingredients?
Parmesanolive oilthymegarlic clovesalt

Preparation steps

1.

Soak Morels according to package instructions.

2.

Rinse asparagus, peel only the lower third, trim ends and cut into bite-size pieces.

3.

Heat 2 tbsp oil in a pan, press garlic, sauté briefly. Add asparagus, pan-fry, add a little water, set aside and let sit until they are al dente.

4.

Bring broth to a boil in a small pot, then reduce heat and keep warm. Sauté rice in remaining hot oil. 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.

5.

5 minutes before the end of cooking, add asparagus and morels and cook until done. Add knobs of butter and grated Parmesan cheese. Stir, season with salt and pepper and thyme and serve.

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