Risotto with Green Asparagus
Nutritional values
(Percentage of daily recommendation)
| Calorie | 342 cal. | (16 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 63.3 μg | (106 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 171 μg | (57 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 436 mg | (11 %) | ||
| Calcium | 303 mg | (30 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 7.4 g | |||
| Uric acid | 74 mg | |||
| Cholesterol | 25 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 150 grams Arborio rice
- 1 shallot
- 1 garlic clove
- 3 Tbsps olive oil
- 500 milliliters Vegetable broth
- 600 grams green Asparagus
- 80 grams freshly grated Parmesan
- 1 Tbsp butter
- salt
- freshly ground peppers
- 3 Tbsps scallions
Preparation steps
Wash rice in a sieve under running water and drain.
Peel the asparagus and cut into bite-size pieces.
Peel and mince the shallots and garlic. Heat 2 tablespoons oil in a pan and saute the shallots and garlic. Add asparagus and 1/2 cup water. Cover and let simmer for 5 minutes. Set aside.
Bring broth to a boil in a small pot, then reduce heat and keep warm.
Heat 1 tablespoon oil in a pot over medium heat and stir in the rice. 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.
Stir in butter, 2 tablespoons of chives and parmesan. Season with salt and pepper. Serve sprinkled with remaining chives and asparagus.
