Photo: K8
Asparagus and Gorgonzola Risotto
10 ingredients
5 min + 25 min
6
openrecipes
Creamy risotto with asparagus and blue cheese.
Estimated Nutrition (whole recipe, rough)
788
Calories
57g
Protein
34g
Fat
62g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- 2 Tablespoons Olive Oil
- 1 whole White Or Yellow Onion, Diced
- 1 clove Garlic, Minced
- 1-½ cup Arborio Rice
- 1 pound Asparagus - Trimmed And Cut Into 1-inch Pieces
- 3 cups Chicken Or Vegetable Stock
- 5 ounces, weight Gorgonzola Cheese
- 1 cup Water
- ¼ teaspoons Salt, Or To Taste
- ¼ cups Parmesan Cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes