Photo: Mike Kenneally
Asparagus risotto
11 ingredients
30 min + 30 min
Serves 2
openrecipes
Risotto is a great way to make the most of top-notch British asparagus. Try it topped with homemade parmesan crisps.
Estimated Nutrition (whole recipe, rough)
650
Calories
19g
Protein
33g
Fat
66g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tbsp olive oil
- 1 shallot
- 1 garlic
- 200g/7oz risotto rice
- 250ml/9fl oz white wine
- 500ml/18fl oz hot vegetable stock
- 4 asparagus
- 25g/1oz unsalted butter
- 75g/2¾oz parmesan
- salt and freshly ground black pepper
- 150g/5½oz parmesan
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes