Spring Vegetable Risotto With Asparagus And Peas Recipe
Recipe By The Spruce Eats
Celebrate spring with this wonderful creamy risotto Asparagus, peas, and green onions are featured in this risotto, along with a little dry white wine and parmesan cheese. Feel free to use more or less parmesan cheese to suit your taste. Cook the asparagus in a small amount of water or roast it. See the tips and variations below the recipe for roasting directions.
4.3
29 Rating -
Rate
Non Vegdiet
47minstotal
12minsPrep
35minsCook
47m.total
12m.Prep
35m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Spring Vegetable Risotto With Asparagus And Peas Recipe
- 2-3 ounce Asparagus
- 1.25 cup Chicken Stock
- 1/2 tablespoon Extra virgin olive oil
- 1 Green Onions
- 1/2 cup Arborio Rice
- 0.19 cup Dry white wine
- 1/4 cup Frozen english peas
- 1/4 tablespoon Butter
- 0.08 cup Fresh Grated Parmesan Cheese
- As required Kosher salt
Nutrition
value
value
1017
calories per serving
36 g Fat54 g Protein111 g Carbs8 g FiberOther
Current Totals
- Fat36g
- Protein54g
- Carbs111g
- Fiber8g
MacroNutrients
- Carbs111g
- Protein54g
- Fiber8g
Fats
- Fat36g
Vitamins & Minerals
- Calcium210mg
- Iron10mg
- Vitamin A79mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B314mg
- Vitamin B61mg
- Vitamin B9122mcg
- Vitamin B12< 1mcg
- Vitamin C35mg
- Vitamin E3mg
- Copper1mcg
- Magnesium163mg
- Manganese1mg
- Phosphorus709mg
- Selenium44mcg
- Zinc6mg
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
Recipe By The Spruce Eats