Risotto with Asparagus and Prosciutto

0
Average: 0 (0 votes)
(0 votes)
Risotto with Asparagus and Prosciutto
share Share
print
bookmark_border Copy URL
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
583
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie583 cal.(28 %)
Protein19 g(19 %)
Fat20 g(17 %)
Carbohydrates71 g(47 %)
Sugar added0 g(0 %)
Roughage3.7 g(12 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.2 μg(1 %)
Vitamin E3.5 mg(29 %)
Vitamin K52.9 μg(88 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin7.8 mg(65 %)
Vitamin B₆0.4 mg(29 %)
Folate148 μg(49 %)
Pantothenic acid1.5 mg(25 %)
Biotin6 μg(13 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C26 mg(27 %)
Potassium572 mg(14 %)
Calcium216 mg(22 %)
Magnesium69 mg(23 %)
Iron2.4 mg(16 %)
Iodine27 μg(14 %)
Zinc3.4 mg(43 %)
Saturated fatty acids9.2 g
Uric acid112 mg
Cholesterol44 mg
Complete sugar3 g

Ingredients

for
4
Ingredients
500 grams white Asparagus
1 l Vegetable broth
1 shallot
2 Tbsps olive oil
350 grams Arborio rice
200 milliliters dry white wine
80 grams sliced Prosciutto
50 grams freshly grated Parmesan
2 Tbsps butter
peppers
Chervil (for garnish)
How healthy are the main ingredients?
Parmesanolive oilshallot

Preparation steps

1.

Cook asparagus in the vegetable broth about 15 minutes until al dente. Remove, drain well and cut into 2 cm (approximately 3/4 inch) long pieces. Pour the broth through a sieve.

2.

Bring broth to a boil in a small pot, then reduce heat and keep warm. Heat oil in a pot over medium heat and sauté chopped shallot and add rice, stirring to coat with oil. Add white wine and cook, stirring, until evaporated. Ladle in about 150 ml (approximately 3/4 cup) of hot broth 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.

3.

When the risotto is finished cooking, remove from heat and mix in asparagus, proscuitto, parmesan and butter. Season with salt and pepper and serve garnished with chervil.