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Spring Risotto With Asparagus And Peas
EAT. LIVE. TRAVEL. WRITE.15Ingredients
50Minutes
470Calories
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Ingredients
US|METRIC
6 SERVINGS
- 450 grams asparagus (approximately 250g, once you’ve trimmed off the woody ends, thinly sliced on the diagonal)
- 1 cup frozen peas (or fresh)
- 2 Tbsp. butter
- 1 liter boiling water
- 3 tsp. Better Than Bouillon Chicken Base
- 1 pinch saffron (optional)
- 2 Tbsp. butter
- 2 Tbsp. olive oil
- 1 onion (large, approx 20g, finely diced)
- 4 cloves garlic (finely minced)
- 400 grams arborio rice
- 1 cup dry white wine
- sea salt
- freshly ground black pepper
- 75 grams Parmesan cheese (freshly grated)
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NutritionView More
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470Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories470Calories from Fat140 |
% DAILY VALUE |
Total Fat16g25% |
Saturated Fat7g35% |
Trans Fat |
Cholesterol30mg10% |
Sodium420mg18% |
Potassium310mg9% |
Protein12g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate63g21% |
Dietary Fiber5g20% |
Sugars4g |
Vitamin A25% |
Vitamin C15% |
Calcium20% |
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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