Photo: Lily Banse
Asparagus and pea risotto recipe
13 ingredients
10 min + 25 min
2 people
openrecipes
Tiffany Goodall's shares her asparagus and pea risotto recipe.
Estimated Nutrition (whole recipe, rough)
758
Calories
55g
Protein
24g
Fat
78g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Chive | 1 tbsp (3g) | 1 |
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
- 600 Chicken or vegetable stock
- ml Butter
- 25 Spring onions, chopped finely
- g Cloves garlic, crushed and chopped
- 4 Green chilli, de-seeded and chopped finely
- 2 Arborio rice
- 0.5 Glass of white wine
- 150 British asparagus
- g British peas
- 0.5 Grated parmesan
- 125 Crème fraiche
- g Juice and zest small lemon
- 100 Chives, chopped finely
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes