Photo: Sorin Gheorghita
Asparagus and Pea Risotto
12 ingredients
Serves 6
openrecipes
Delicious vegetarian recipe that takes a lot of stirring but worth it!
Estimated Nutrition (whole recipe, rough)
746
Calories
32g
Protein
29g
Fat
86g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Red Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| 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
- 2-3 tablespoons vegetarian or vegan margarine
- 4 shallots, sliced (for sweetness)
- 2 red onions, sliced (for colour)
- 3 cloves garlic, chopped
- 500g arborio rice
- 300ml dry white wine
- 2 pints vegetable stock
- 2 packs of young asparagus spears, snapped and cut into 1/2 inch pieces
- 100g frozen garden peas
- 200g vegetarian italian parmesan or substitute with parmesan style soy cheese for a vegan risotto (available from most good health food shops), grated.
- Ground mixed peppercorns
- Pinch salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes