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Risotto with Asparagus, Peas, Parsley, and Lemon
FOOD5216Ingredients
30Minutes
540Calories
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Ingredients
US|METRIC
2 SERVINGS
- 3 cups vegetable broth
- 1 white onion (medium)
- 1 garlic cloves
- 6 tsp. unsalted butter (divided use)
- 1/4 tsp. fine sea salt
- 1/8 tsp. ground white pepper
- 3/4 cup arborio rice (preferably Vialone Nano)
- 1/2 cup dry white wine (New Zealand Sauvignon Blanc is best with this dish)
- 1/2 lb. asparagus
- 1 tsp. olive oil
- 1 pinch fine sea salt
- 1/3 cup peas (frozen petite)
- 2 tsp. flat leaf parsley (finely chopped)
- 2 tsp. grated lemon zest (finely)
- 1 tsp. lemon juice (freshly squeezed)
- 1 Tbsp. parmigiano reggiano cheese (finely grated)
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NutritionView More
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540Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories540Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol35mg12% |
| Sodium1910mg80% |
| Potassium490mg14% |
| Protein11g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate79g26% |
| Dietary Fiber7g28% |
| Sugars10g |
| Vitamin A45% |
| Vitamin C45% |
| Calcium10% |
| Iron30% |
* 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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