Variation On A Classic Dish

Spring Risotto with Asparagus and Radishes

5
Average: 5 (14 votes)
(14 votes)
Spring Risotto with Asparagus and Radishes

Spring risotto with asparagus and radishes - Crunchy green combined with creamy rice! Photo: Beeke Hedder

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Health Score:
8,9 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
575
calories
Calories

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.

1 serving contains
(Percentage of daily recommendation)
Calorie575 kcal(27 %)
Protein21 g(21 %)
Fat20 g(17 %)
Carbohydrates76 g(51 %)
Sugar added0 g(0 %)
Roughage6 g(20 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.2 μg(1 %)
Vitamin E5.8 mg(48 %)
Vitamin K84.5 μg(141 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin7.8 mg(65 %)
Vitamin B₆0.3 mg(21 %)
Folate244 μg(81 %)
Pantothenic acid2.3 mg(38 %)
Biotin8.6 μg(19 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C59 mg(62 %)
Potassium735 mg(18 %)
Calcium439 mg(44 %)
Magnesium84 mg(28 %)
Iron2.9 mg(19 %)
Iodine41 μg(21 %)
Zinc4.2 mg(53 %)
Saturated fatty acids7.9 g
Uric acid136 mg
Cholesterol25 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
2
Ingredients
½ Red onion
2 tablespoons olive oil
7 ounces Arborio rice
2 teaspoons Caper
22 ounces Vegetable broth
2 ounces Parmesan
peppers
1 splash lemon juice
14 ounces White pepper
½ bunch Radish
salt
½ bunch Dill
How healthy are the main ingredients?
olive oilParmesanRadishsaltDill
Preparation

Kitchen utensils

1 Pot, 1 Knife, 1 Cutting board, 1 Skillet, 1 Grater

Preparation steps

1.

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.

2.

Grate the parmesan and stir half into the risotto. Season with pepper and lemon juice and put aside with closed lid.

3.

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.

4.

Arrange risotto on plates, add vegetables and serve sprinkled with remaining Parmesan and dill.