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Recipe by
Risotto with asparagus is a typical first course of Italian cuisine. Prepared with rice, fresh asparagus, and grated Grana cheese, this dish is creamy, tasty, and perfect to enjoy in spring.
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 8: Steam the asparagus and select the tips
Step 2 of 8: Chop the onion
Step 3 of 8: melt it with 75 g of butter and season with pepper
Step 4 of 8: Splash in the wine and let most of it evaporate
Step 5 of 8: Add the rice and salt
Step 6 of 8: Moisten with the broth and stir
Step 7 of 8: A few minutes before taking it off the heat, when it is cooked al dente, add the asparagus tips and finish it with more butter and the Grana cheese
Step 8 of 8: Let it rest for a few minutes and serve
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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 serving463 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 3,524 kJ842 kcal | 762 kJ182 kcal |
| Fat | 39.13 g | 8.46 g |
| of which saturated fatty acids | 22.99 g | 4.97 g |
| Carbohydrates | 92.59 g | 20.02 g |
| of which sugars | 11.61 g | 2.51 g |
| Fibre | 5.55 g | 1.2 g |
| Protein | 23.87 g | 5.16 g |
| Salt | 0.42 g | 0.09 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.
