Risotto with Asparagus and Peas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 379 cal. | (18 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 74.9 μg | (125 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 179 μg | (60 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 537 mg | (13 %) | ||
| Calcium | 338 mg | (34 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 8 g | |||
| Uric acid | 106 mg | |||
| Cholesterol | 27 mg | |||
| Complete sugar | 5 g |
Ingredients
- 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
Preparation steps
Rinse rice in a sieve under running water and drain.
Rinse asparagus, peel lower thirds of stalks, trim ends and cut into bite-size pieces. Rinse zucchini, trim ends and cut into slices.
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.
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
Five minutes before the end of cooking, add peas and asparagus to rice.
Add butter and grated parmesan to rice, mix well. Season with salt and pepper. Garnish with thinly grated parmesan and chives. Serve.
