Risotto with Asparagus
Nutritional values
(Percentage of daily recommendation)
| Calorie | 353 cal. | (17 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 53.5 μg | (89 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 142 μg | (47 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 4.4 μg | (10 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 369 mg | (9 %) | ||
| Calcium | 339 mg | (34 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 67 mg | |||
| Cholesterol | 29 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 150 grams Arborio rice
- 1 shallot
- 1 garlic clove
- 3 Tbsps olive oil
- 500 milliliters Vegetable broth
- 250 grams white Asparagus
- 250 grams green Asparagus
- 50 grams Parmesan (freshly grated)
- 50 grams Parmesan (shaved)
- 1 Tbsp butter
- salt
- freshly ground peppers
Preparation steps
Rinse rice in a sieve under cold running water. Drain.
Peel tough parts of asparagus and cut into bite-sized pieces.
Peel and finely chop shallots. Cook shallots in 2 tablespoons oil until translucent. Press garlic through a garlic press into the pan. Sauté garlic briefly, add asparagus, cook for a few minutes and set aside.
In a saucepan, sauté rice in 1 tablespoon hot oil until toasted. Bring broth to a boil in a small pot, then reduce heat and keep warm. Ladle about 150 ml (approximately ¾ cup) of hot broth into rice 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.
Five minutes before the end of the cooking time, add vegetables and cook until tender.
Remove pan from heat. Stir in butter, cut into small pieces, along with grated Parmesan cheese. Season with salt and pepper and serve sprinkled with the remaining shaved Parmesan and pepper.
