Photo: Alexander Maasch
Pea and ricotta risotto with asparagus and goat's cheese recipe
13 ingredients
10 min + 35 min
4 people
openrecipes
This versatile risotto recipe is the ideal base for any number of delicious, seasonal ingredients.
Estimated Nutrition (whole recipe, rough)
999
Calories
41g
Protein
53g
Fat
83g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Peas | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 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 olive oil plus extra for drizzling
- tbsp knob of butter
- 1 onion, finely chopped
- 1 garlic clove, grated
- 1 Arborio rice
- 400 dry white wine
- g litre hot vegetable stock
- 250 podded fresh peas
- ml ricotta cheese
- 1 fresh Parmesan, finely grated
- 200 salt and freshly ground black pepper
- g asparagus spears
- 100 x 100g soft-rind goat’s cheeses
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