Photo: K8
Ultimate risotto primavera
12 ingredients
Serves 4
openrecipes
We consulted no less than three great Italian cooks to come up with this classic spring vegetable risotto
Estimated Nutrition (whole recipe, rough)
871
Calories
54g
Protein
37g
Fat
75g
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 |
| 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 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| 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
- 200g shelled broad beans 800g/1lb 12oz in the pod)
- 4 medium shallots
- 3 spring onions , trimmed
- 1 small garlic clove
- 250g bunch asparagus
- 1.3l good quality chicken or vegetable stock, preferably homemade
- 1 tbsp olive oil
- 85g butter
- 350g Carnaroli rice (or Arborio or Vialone)
- 100ml dry white wine
- 140g shelled peas
- 100g parmesan , finely grated
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