Risotto Without Parmesan
Risotto without Parmesan - Creamy pleasure with a lot of spring flavor
Healthy, because
Even smarter
Nutritional values
Green plant power: The high proportion of chlorophyll in the asparagus spears boosts cell regeneration and blood purification. The sulfur-like essential oils from wild garlic promote detoxification of the liver and thus relieve the metabolism.
If you want to enjoy the risotto without parmesan out of season for asparagus and wild garlic, simply substitute broccoli and parsley or basil for these two ingredients.
(Percentage of daily recommendation)
| Calorie | 446 cal. | (21 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 56.4 μg | (94 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 152 μg | (51 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 516 mg | (13 %) | ||
| Calcium | 287 mg | (29 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 8.2 g | |||
| Uric acid | 92 mg | |||
| Cholesterol | 30 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 18 ozs green asparagus
- 1 carrot
- 1 shallot
- 2 Tbsps olive oil
- 9 ozs risotto rice
- 3 ½ ozs non-alcoholic white wine
- 28 ozs Vegetable broth
- 2 handfuls Wild garlic
- 2 ¾ ozs Montello- Cheese
- 2 Tbsps butter
- 1 splash lemon juice
- salt
- peppers
Preparation steps
Wash the asparagus, cut off the woody ends and peel the lower third of the spears. Cut asparagus in half lengthwise, cut off tips and set aside, cut rest into pieces. Peel and finely dice the carrot. Peel shallot and chop finely.
Heat oil in a saucepan. Sauté shallot with carrot cubes for 3 minutes over medium heat. Add rice and asparagus pieces and sauté for 5 minutes.
Then deglaze with white wine and let it largely boil away while stirring. Gradually add broth and cook everything for 15-20 minutes, stirring, so that the rice still has a slight bite and the risotto is creamy, adding the asparagus tips after about 10 minutes.
Meanwhile, wash wild garlic, remove stems and cut leaves into strips. Finely grate Montello.
Stir half of the cheese, butter and wild garlic into the risotto and season with lemon juice, salt and pepper. Divide risotto without parmesan into deep plates and sprinkle with the remaining cheese.
