Risotto with Asparagus and Peas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 563 cal. | (27 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6.3 g | (21 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 95 μg | (158 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 271 μg | (90 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 9.3 μg | (21 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 666 mg | (17 %) | ||
| Calcium | 252 mg | (25 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 15.4 g | |||
| Uric acid | 138 mg | |||
| Cholesterol | 62 mg | |||
| Complete sugar | 8 g |
Ingredients
Preparation steps
Peel asparagus and trim woody ends. Cut half of stalks into 2 cm pieces (approximately 3/4 inch) and halve remaining asparagus lengthwise.
Combine asparagus pieces with 1.2 liters of water (approximately 5 cups) and bring to a boil, add 1/2 teaspoon of salt and sugar and simmer on medium heat for 15 minutes. Add broth.
Let asparagus pieces stand for 5 minutes in broth, remove with a slotted spoon and drain. Add halved asparagus stallks to broth and let stand for 5-6 minutes. Remove with a slotted spoon, rinse in cold water and drain.
Thaw peas. Peel onion and chop finely. Heat 2 tablespoons of butter in a saucepan and saute onion until translucent. Add rice and saute briefly. Add white wine and cook rice, stirring frequently, until almost all liquid is absorbed. Continue to add wine in this manner and cook until rice is al dente, about 20 minutes, stirring frequently.
Add peas, asparagus pieces, 2 tablespoonsof butter and freshly grated Parmesan to rice and let stand for 4 minutes. Season with salt and pepper.
Heat remaining butter in a pan and toss halved asparagus in butter. Arrange risotto on plates and top with buttered asparagus. Sprinkle with freshly grated Parmesan and serve.
