Asparagus and Pea Risotto Recipe | Yummly

Asparagus and Pea Risotto

THE COOK'S PANTRY
14Ingredients
40Minutes
1230Calories

Ingredients

US|METRIC
  • 400 grams arborio rice (Coles Italian)
  • 1 brown onion (diced)
  • 1 celery stick (diced)
  • 2 garlic cloves (diced)
  • 2 liters chicken (Massel Liquid Stock)
  • 1 bunch asparagus (sliced into thin discs)
  • 150 grams frozen peas (defrosted)
  • 50 milliliters cream (Coles Thickened)
  • 100 grams feta (Danish, crumbled and a third reserved to finish)
  • 50 grams Parmesan cheese (grated)
  • 1 lemon (zest)
  • 40 grams butter (Ballantyne Wrapped Cultured Style)
  • 20 milliliters extra-virgin olive oil (Cobram Estate Classic)
  • 1/2 cup white wine (Pizzini Pinot Grigio used)
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    NutritionView More

    1230Calories
    Sodium40% DV960mg
    Fat60% DV39g
    Protein224% DV114g
    Carbs32% DV96g
    Fiber36% DV9g
    Calories1230Calories from Fat350
    % DAILY VALUE
    Total Fat39g60%
    Saturated Fat18g90%
    Trans Fat
    Cholesterol370mg123%
    Sodium960mg40%
    Potassium1600mg46%
    Protein114g224%
    Calories from Fat350
    % DAILY VALUE
    Total Carbohydrate96g32%
    Dietary Fiber9g36%
    Sugars6g12%
    Vitamin A45%
    Vitamin C60%
    Calcium40%
    Iron70%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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