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Courgette and Asparagus Risotto with Pine Nuts, Basil, Mint & Lemon
ATTACHMENT MUMMY14Ingredients
40Minutes
470Calories
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Ingredients
US|METRIC
6 SERVINGS
- 6 Tbsp. extra virgin olive oil
- 450 grams courgettes (medium, thinly sliced)
- 400 grams asparagus spears (fresh, cut into 2.5 cm lengths)
- 1 medium onion (finely chopped)
- 2 garlic cloves (finely chopped)
- 1.2 liters vegetable stock
- 400 grams risotto rice (Arborio or Carnaroli)
- 1 lemon
- 1 Tbsp. mint (finely sliced)
- 1 Tbsp. basil (finely sliced)
- 50 grams pine nuts (lightly toasted in a dry frying pan)
- salt
- freshly ground black pepper
- grated Parmesan (finely, to serve)
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NutritionView More
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470Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories470Calories from Fat190 |
| % DAILY VALUE |
| Total Fat21g32% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium970mg40% |
| Potassium490mg14% |
| Protein9g |
| Calories from Fat190 |
| % DAILY VALUE |
| Total Carbohydrate65g22% |
| Dietary Fiber6g24% |
| Sugars7g |
| Vitamin A25% |
| Vitamin C60% |
| Calcium8% |
| Iron25% |
* 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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