Lamb and Asparagus Risotto
Nutritional values
(Percentage of daily recommendation)
| Calorie | 658 cal. | (31 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 52.9 μg | (88 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 11.4 mg | (95 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 121 μg | (40 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 816 mg | (20 %) | ||
| Calcium | 64 mg | (6 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 244 mg | |||
| Cholesterol | 47 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 350 grams Arborio rice (Vialone- or Arborio rice)
- 500 milliliters white wine
- 500 milliliters Vegetable broth
- 1 white onion
- 300 grams Lamb fillet
- 300 grams green Asparagus
- 2 carrots
- salt
- freshly ground peppers
- 2 tsps grated Lemon peel
- 2 garlic cloves
- 1 Tbsp chopped parsley
- 6 Tbsps olive oil
- 1 tsp crushed dried chili peppers
Preparation steps
Peel the onion and cut into strips. Peel the carrots, halve crosswise and cut into strips. Rinse the asparagus, remove the tough ends and slice the stalks. Leave the tips whole. Peel the garlic and finely chop.
Heat the oil in a saucepan. Add the garlic and lemon zest and saute over low heat until the garlic is soft, but not browned.
Add the rice and cook, stirring until glassy and well coated. Add the white wine and cook, stirring occasionally until the rice has absorbed the wine. Season with salt and pepper. Add enough vegetable broth to cover the rice by an inch. Cook, stirring frequently, adding more broth as one amount has been absorbed, and water if necessary until the rice is creamy with a slight bite, 15 to 20 minutes.Add the carrots, onion strips, sliced asparagus and asparagus tips to the rice and cook, stirring until heated through.
Meanwhile, Heat the oil in a skillet and saute the lamb fillet briefly, do not cook through. Cut into slices and add to the finished risotto, let stand 1 minutes. Season with salt and pepper. Stir in the parsley and chile and serve immediately.
