Risotto with Green Asparagus

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Risotto with Green Asparagus
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
374
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie374 kcal(18 %)
Protein14.54 g(15 %)
Fat19.27 g(17 %)
Carbohydrates39.47 g(26 %)
Sugar added0 g(0 %)
Roughage4.66 g(16 %)
Vitamin A220.14 mg(27,518 %)
Vitamin D0.1 μg(1 %)
Vitamin E2.38 mg(20 %)
Vitamin B₁0.25 mg(25 %)
Vitamin B₂0.28 mg(25 %)
Niacin3.91 mg(33 %)
Vitamin B₆0.15 mg(11 %)
Folate225.88 μg(75 %)
Pantothenic acid0.44 mg(7 %)
Biotin0.6 μg(1 %)
Vitamin B₁₂0.25 μg(8 %)
Vitamin C14.23 mg(15 %)
Potassium366.61 mg(9 %)
Calcium274.43 mg(27 %)
Magnesium30.58 mg(10 %)
Iron1.85 mg(12 %)
Zinc1.47 mg(18 %)
Saturated fatty acids6.54 g
Cholesterol21.23 mg

Ingredients

for
4
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
How healthy are the main ingredients?
Parmesanolive oilshallotgarlic clovesalt

Preparation steps

1.

Wash rice in a sieve under running water and drain.

2.

Peel the asparagus and cut into bite-size pieces.

3.

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.

4.

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. 

5.

Stir in butter, 2 tablespoons of chives and parmesan. Season with salt and pepper. Serve sprinkled with remaining chives and asparagus.