Spring Risotto with Asparagus & Peas

ONCE UPON A CHEF (3)
Patel: "Yummly! No modifications, easy peasy to make!" Read More
11Ingredients
45Minutes
550Calories

Ingredients

US|METRIC
  • 6 cups low sodium chicken broth
  • 4 tablespoons unsalted butter (divided)
  • 1 bunch asparagus (preferably thin, trimmed and cut into 1-in pieces)
  • 1/4 teaspoon salt
  • freshly ground black pepper
  • 1 cup frozen peas
  • 1 yellow onion (medium, finely chopped)
  • 2 cloves garlic (minced)
  • 1 1/2 cups arborio rice
  • 1/2 cup dry white wine
  • 1/2 cup parmigiano reggiano (grated, plus more for serving)
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    NutritionView More

    550Calories
    Sodium21% DV500mg
    Fat29% DV19g
    Protein41% DV21g
    Carbs25% DV75g
    Fiber24% DV6g
    Calories550Calories from Fat170
    % DAILY VALUE
    Total Fat19g29%
    Saturated Fat9g45%
    Trans Fat
    Cholesterol40mg13%
    Sodium500mg21%
    Potassium650mg19%
    Protein21g41%
    Calories from Fat170
    % DAILY VALUE
    Total Carbohydrate75g25%
    Dietary Fiber6g24%
    Sugars5g10%
    Vitamin A35%
    Vitamin C20%
    Calcium20%
    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.

    Reviews(3)

    Patel 4 months ago
    Yummly! No modifications, easy peasy to make!
    Jen 4 months ago
    Creamy texture. Definitely needed extra salt and pepper
    Princess Misschell 5 months ago
    Very good, my family loved it!