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Recipe by
Mushroom and asparagus risotto is a creamy and flavorful first course, perfect for welcoming spring. The combination of cultivated mushrooms and frozen asparagus creates a mix of delicate yet distinctive flavors, enriched by the unique taste of raw ham and grated Parmigiano cheese. A dish that wins over lovers of authentic flavors and Italian cuisine.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 3: Brown the chopped onion, asparagus tips, sliced mushrooms, and diced tomato in half of the butter
Step 2 of 3: Salt, add the rice, brown for another two minutes, then cook by adding the broth little by little
Step 3 of 3: Stir in the remaining butter and the grated cheese
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In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving325 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,457 kJ587 kcal | 757 kJ181 kcal |
| Fat | 24.92 g | 7.68 g |
| of which saturated fatty acids | 14.51 g | 4.47 g |
| Carbohydrates | 78.95 g | 24.33 g |
| of which sugars | 7.85 g | 2.42 g |
| Fibre | 3.44 g | 1.06 g |
| Protein | 14.89 g | 4.59 g |
| Salt | 0.23 g | 0.07 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
