Photo: Lily Banse
Spring Risotto
12 ingredients
15 min + 35 min
8
openrecipes
Rich, creamy and cheesy risotto with spring vegetables folded in.
Estimated Nutrition (whole recipe, rough)
876
Calories
54g
Protein
37g
Fat
76g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
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
- 4 cups Chicken Stock
- 2 Tablespoons Olive Oil
- 1 Tablespoon Unsalted Butter
- 1 cup Chopped Leeks, Thoroughly Washed And Dried
- 1 Tablespoon Minced Garlic
- ¼ teaspoons Red Pepper Flakes
- ½ teaspoons Fresh Thyme Leaves
- 1 cup Arborio Rice
- ½ cups Dry White Wine
- ½ cups Grated Parmesan Cheese, More To Garnish
- 1 cup Peas
- 1 cup Blanched Asparagus Tips
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