Pea Risotto with Asparagus and Ham

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Pea Risotto with Asparagus and Ham
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Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
489
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie489 cal.(23 %)
Protein21 g(21 %)
Fat17 g(15 %)
Carbohydrates55 g(37 %)
Sugar added0 g(0 %)
Roughage4.2 g(14 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.2 μg(1 %)
Vitamin E2.1 mg(18 %)
Vitamin K40.8 μg(68 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.2 mg(18 %)
Niacin8.2 mg(68 %)
Vitamin B₆0.3 mg(21 %)
Folate111 μg(37 %)
Pantothenic acid1.4 mg(23 %)
Biotin6.4 μg(14 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C32 mg(34 %)
Potassium452 mg(11 %)
Calcium196 mg(20 %)
Magnesium62 mg(21 %)
Iron2.8 mg(19 %)
Iodine22 μg(11 %)
Zinc2.8 mg(35 %)
Saturated fatty acids8 g
Uric acid154 mg
Cholesterol49 mg
Complete sugar2 g

Ingredients

for
4
Ingredients
200 grams green Asparagus
salt
150 grams green Peas (frozen)
1 sprig Basil
1 sprig parsley
150 grams cooked ham
1 shallot
2 Tbsps olive oil
250 grams Arborio rice
150 milliliters dry white wine
600 milliliters Vegetable broth
30 grams butter
50 grams freshly grated Parmesan
How healthy are the main ingredients?
hamParmesanolive oilBasilparsleysalt

Preparation steps

1.

Rinse the asparagus, cut off the woody ends, peel the bottom third, and cut the stalks diagonally into 2 cm (approximately 3/4 inch) pieces. Blanch for about 3 minutes in boiling salted water. Remove and drain well.

2.

Thaw the peas. Rinse the herbs, shake dry, pluck off the leaves, and cut into large strips. Cut the ham into small strips. Peel and finely chop the shallot and sauté until translucent in a pot with hot oil.

3.

Add the rice and sauté briefly. Deglaze with the wine. Add hot broth to cover and keep at a low boil, stirring constantly, and adding broth as it is absorbed. Continue process until the rice is cooked and all broth is used (20–25 minutes).

4.

Mix the ham, peas, and asparagus into the risotto 5 minutes before end of cooking. Stir in the butter and fold in half of the Parmesan. Season with salt and pepper and place in preheated bowls. Serve with the herbs and the remaining Parmesan.

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