Spring Risotto with Asparagus and Radishes
Spring risotto with asparagus and radishes - Crunchy green combined with creamy rice! Photo: Beeke Hedder
Healthy, because
Even smarter
Nutritional values
This crunchy green asparagus brings a lot of potassium into this spring risotto, which helps keep the body's fluid balance in balance.
If you're vegan, feel free to replace the parmesan with a vegan cheese.
(Percentage of daily recommendation)
| Calorie | 575 cal. | (27 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 84.5 μg | (141 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 244 μg | (81 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 735 mg | (18 %) | ||
| Calcium | 439 mg | (44 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 41 μg | (21 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 7.9 g | |||
| Uric acid | 136 mg | |||
| Cholesterol | 25 mg |
Ingredients
- Ingredients
- ½ Red onion
- 2 Tbsps olive oil
- 7 ozs Arborio rice
- 2 tsps Caper
- 22 ozs Vegetable broth
- 2 ozs Parmesan
- peppers
- 1 splash lemon juice
- 14 ozs White pepper
- ½ bunch Radish
- salt
- ½ bunch Dill
Kitchen utensils
Preparation steps
Peel half an onion and cut into strips. Heat 1 tbsp. olive oil in a pot, fry onion and risotto rice for 1 minute at medium heat. Add capers and deglaze with some vegetable stock. While stirring occasionally for about 20 minutes, gradually add the vegetable stock until the rice has completely absorbed the liquid.
Grate the parmesan and stir half into the risotto. Season with pepper and lemon juice and put aside with closed lid.
In the meantime, clean and wash the asparagus and radishes. Cut off the woody ends of the asparagus and quarter the radishes. Heat the rest of the oil in a frying pan and fry the vegetables in it over medium heat for 3 minutes while turning and salt. Wash the dill, shake dry and chop coarsely.
Arrange risotto on plates, add vegetables and serve sprinkled with remaining Parmesan and dill.
