Photo: Priscilla Du Preez
Marco Pierre White's spring vegetable risotto recipe
13 ingredients
15 min + 20 min
2 people
openrecipes
Making a good risotto is simple. The key thing to remember is to add in the stock a bit at a time and to work the rice constantly as it cooks.
Estimated Nutrition (whole recipe, rough)
753
Calories
24g
Protein
34g
Fat
87g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Orange | 1 medium (131g) | 62 |
| Pea | 1/2 cup (72g) | 62 |
| Asparagus | 6 spears (90g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Chili | 1 tsp (2.7g) | 8 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Broad Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 stock cube/'pot'
- 1 olive oil
- tbsp shallot, very finely chopped
- 1 orange or red pepper, very finely
- 0.5 risotto rice
- 175 dry white wine
- g carrot, finely diced
- 100 baby broad beans, fresh or frozen and thawed
- ml courgette, finely diced
- 0.5 asparagus tips, chopped
- 75 peas
- g grated parmesan cheese
- 0.5 butter
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes