Risotto with Asparagus and Peas

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Risotto with Asparagus and Peas
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Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
405
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie405 kcal(19 %)
Protein16.72 g(17 %)
Fat20.09 g(17 %)
Carbohydrates43.28 g(29 %)
Sugar added0 g(0 %)
Roughage5.74 g(19 %)
Vitamin A264.46 mg(33,058 %)
Vitamin D0.11 μg(1 %)
Vitamin E2.09 mg(17 %)
Vitamin B₁0.31 mg(31 %)
Vitamin B₂0.32 mg(29 %)
Niacin4.55 mg(38 %)
Vitamin B₆0.24 mg(17 %)
Folate216.86 μg(72 %)
Pantothenic acid0.53 mg(9 %)
Biotin0.73 μg(2 %)
Vitamin B₁₂0.28 μg(9 %)
Vitamin C21.81 mg(23 %)
Potassium470.3 mg(12 %)
Calcium313.9 mg(31 %)
Magnesium42.73 mg(14 %)
Iron2.09 mg(14 %)
Iodine0.57 μg(0 %)
Zinc1.72 mg(22 %)
Saturated fatty acids6.99 g
Cholesterol22.93 mg

Ingredients

for
4
Ingredients
150 grams Arborio rice
1 scallion
1 garlic clove
3 Tbsps olive oil
500 milliliters Vegetable broth (Instant)
500 grams green Asparagus
100 grams Peas (frozen)
1 small zucchini
50 grams Parmesan (freshly grated)
1 Tbsp butter
salt
peppers (freshly ground)
Chives
40 grams Parmesan
How healthy are the main ingredients?
ParmesanParmesanolive oilgarlic clovezucchinisalt

Preparation steps

1.

Rinse rice in a sieve under running water and drain.

2.

Rinse asparagus, peel lower thirds of stalks, trim ends and cut into bite-size pieces. Rinse zucchini, trim ends and cut into slices.

3.

Rinse scallions and chop finely. Heat 2 tablespoons of oil in a pan, saute chopped garlic and scallion briefly, add asparagus and saute. Set aside.

4.

Heat 1 tablespoon of oil in a saucepan, saute rice until translucent. Add hot broth and cook rice, 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.

Five minutes before the end of cooking, add peas and asparagus to rice.

6.

Add butter and grated parmesan to rice, mix well. Season with salt and pepper. Garnish with thinly grated parmesan and chives. Serve.