Recipe Overview
| Prep | 75 min |
| Total | 75 min |
| Difficulty | medium |
| Diet |
|
| Country |
|
| Category |
|
| Allergies |
|
| calcium (Ca) | 354.37 mg |
| carbohydrates, available | 118.55 g |
| dietary fibres | 17.19 g |
| docosahexanoic acid | 0 mg |
| energy kJ | 6262 kJ |
| energy kcal | 1496 kcal |
| fat, total | 83.93 g |
| iodine (I) | 59.3 µg |
| iron (Fe) | 10.33 mg |
| protein | 33.35 g |
| sugars, total | 27.34 g |
| vitamin A (beta-carotin) | 3.07 mg |
| vitamin A (retinol) | 476 µg |
| vitamin A (retinol-equivalent) | 988.35 µg |
| vitamin B1 (thiamin) | 1.03 mg |
| vitamin B6 (pyridoxine) | 1.03 mg |
| vitamin B9 (folic acid) | 318.77 µg |
| vitamin C (ascorbic acid) | 178.73 mg |
| vitamin D (calciferol) | 0.8 µg |
| zinc (Zn) | 5.76 mg |
Spring risotto with green asparagus and peas (gluten-free)
Italian-style veggie rice bowls
Italian-style veggie rice bowls The recipe Spring risotto with green asparagus and peas (gluten-free) and thousands of others can be licensed at cookbutler.com, including more than 100 nutritional details, information on calories and vitamins.
Ingredients
4
serving
servings
2,5 tablespoons olive oil
1 finely chopped shallot
4 finely chopped spring onions
2 minced garlic cloves
250 grams Arborio rice
175 milliliters dry white wine
1,25 - 1,5 liters gluten-free vegetable stock kept hot on the stove
100 milliliters double cream
250 grams asparagus spears woody ends removed, halved
250 grams broad beans fresh or frozen, thawed if frozen and shelled
0,5 lemon juiced
125 grams chopped sun-dried tomatoes in oil drained
salt
freshly ground black peppercorns
Directions
1.
1 Heat the olive oil in a large saucepan set over a medium heat until hot. Add the shallot, spring onions, garlic, and a pinch of salt, sweating for 5-6 minutes until softened.
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Recipe Overview
| Prep | 75 min |
| Total | 75 min |
| Difficulty | medium |
| Diet |
|
| Country |
|
| Category |
|
| Allergies |
|
| calcium (Ca) | 354.37 mg |
| carbohydrates, available | 118.55 g |
| dietary fibres | 17.19 g |
| docosahexanoic acid | 0 mg |
| energy kJ | 6262 kJ |
| energy kcal | 1496 kcal |
| fat, total | 83.93 g |
| iodine (I) | 59.3 µg |
| iron (Fe) | 10.33 mg |
| protein | 33.35 g |
| sugars, total | 27.34 g |
| vitamin A (beta-carotin) | 3.07 mg |
| vitamin A (retinol) | 476 µg |
| vitamin A (retinol-equivalent) | 988.35 µg |
| vitamin B1 (thiamin) | 1.03 mg |
| vitamin B6 (pyridoxine) | 1.03 mg |
| vitamin B9 (folic acid) | 318.77 µg |
| vitamin C (ascorbic acid) | 178.73 mg |
| vitamin D (calciferol) | 0.8 µg |
| zinc (Zn) | 5.76 mg |
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