Directions:
- For the risotto, heat the oil in a frying pan and gently fry the shallot and garlic until softened but not coloured.
- Add the rice and fry for one minute, stirring frequently, until coated in the oil.
- Add the wine and simmer until absorbed by the rice.
- Add the hot vegetable stock a ladleful at a time, stirring between each addition to allow the liquid to be completely absorbed, until the rice is cooked and all the stock has been absorbed.
- Add the asparagus, but not the tips, butter and parmesan, season to taste, with salt and freshly ground black pepper and stir well.
- To serve, divide the risotto equally among two serving dishes and top with dressed roquette and the asparagus tips.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 271.35 Kcal (1136 kJ) | ||
| Calories from fat | 83.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.24g | 14% | |
|---|---|---|---|
| Cholesterol | 18.47mg | 6% | |
| Sodium | 273.06mg | 11% | |
| Potassium | 112.88mg | 2% | |
| Total Carbs | 29.79g | 10% | |
| Sugars | 3.94g | 16% | |
| Dietary Fiber | 0.94g | 4% | |
| Protein | 6.59g | 13% | |
| Vitamin C | 2.2mg | 4% | |
| Iron | 1.8mg | 10% | |
| Calcium | 125.7mg | 13% | |
| Amount Per 100 g | |||
| Calories | 132.93 Kcal (557 kJ) | ||
| Calories from fat | 40.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.52g | 14% | |
|---|---|---|---|
| Cholesterol | 9.05mg | 6% | |
| Sodium | 133.77mg | 11% | |
| Potassium | 55.3mg | 2% | |
| Total Carbs | 14.59g | 10% | |
| Sugars | 1.93g | 16% | |
| Dietary Fiber | 0.46g | 4% | |
| Protein | 3.23g | 13% | |
| Vitamin C | 1.1mg | 4% | |
| Iron | 0.9mg | 10% | |
| Calcium | 61.6mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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