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Rice cooked in a broth with asparagus.
1 | onions, finely chopped | 200 g | |
10 | asparagus, average size, cut into 1 cm pieces | 200 g | |
1 1/2 cup | chicken broth | 375 mL | |
1 tbsp | butter, unsalted | 14 g | |
1 tbsp | olive oil | 15 mL | |
3/4 cup | arborio rice | 150 g | |
2 tbsp | Parmesan cheese, grated | 6 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
A pressure-cooker will reduce the risotto cooking time to 7 min. The quantities given here are based on this recipe served as main course.
per 1 serving (260 g)
Amount % Daily Value |
Calories 390 |
Fat 10 g 15 % |
Saturated
3.8 g
20 % |
Cholesterol 10 mg |
Sodium 50 mg 2 % |
Carbohydrate 73 g 24 % |
Fibre 4 g 15 % |
Sugars 5 g |
Net Carbs 69 g |
Protein 9 g |
Vitamin A 15 % |
Vitamin C 17 % |
Calcium 8 % |
Iron 18 % |
Food Group | Exchanges |
---|---|
Vegetables | 2 |
Meat and Alternatives | 0 |
Fats | 2 |
Great basic risotto recipe. I added a couple of tweaks to make it even better but it would have been good enough on its own.
I added ham, black olives, and melted cheese to make it more a main dish, and it was awesome. very colorful.
Very simple but tasty. My daughters loved it and ask for seconds.