Photo: Sorin Gheorghita
Asparagus & pesto risotto
13 ingredients
Serves 2
openrecipes
A good hearty healthy meal, an unusual twist to risotto
Estimated Nutrition (whole recipe, rough)
651
Calories
19g
Protein
33g
Fat
67g
Carbs
What these numbers assume — 10 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 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| 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
- Base:
- 2 knobs butter
- Olive oil
- 1 small red onion finely chopped
- 1 stick celery finely chopped
- 400ml veg stock
- Medium bunch of asparagus chopped in 4 battons of equal length
- 150g risotto rice
- Heaped teaspoon of pesto
- 100ml white wine
- 12 gm parmesan
- Squeeze of lemon
- Salt and peper seasoning
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes