Risotto primavera is the italian way to celebrate spring vegetables with a creamy vegetarian risotto with asparagus and baby peas as the star ingredients.
Ingredients For Spring Risotto Risotto Primavera Recipe
1 cup Frozen baby peas
1 teaspoon Olive oil
2 bunch Asparagus tough ends removed and roughly chopped
1 Large onion chopped
1 tablespoon Olive oil
1 teaspoon Salt
1.5 cup Arborio rice
0.33000000000000007 cup White wine
4 cup Chicken stock
3 tablespoon Butter
0.6699999999999999 cup Parmesan cheese grated
Parsley for garnish
Nutrition value
528
calories per serving
19 g Fat33 g Protein54 g Carbs6 g FiberOther
Current Totals
19 g Fat
33 g Protein
54 g Carbs
6 g Fiber
MacroNutrients
Carbs
54 g
Protein
33 g
Fiber
6 g
Fats
Fat
19 g
Vitamins & Minerals
Calcium
200 mg
Iron
7 mg
Vitamin A
242 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
8 mg
Vitamin B6
1 mg
Vitamin B9
86 mcg
Vitamin B12
0 mcg
Vitamin C
22 mg
Vitamin E
2 mg
Copper
1 mcg
Magnesium
103 mg
Manganese
1 mg
Phosphorus
449 mg
Selenium
30 mcg
Zinc
4 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment