Directions:
- Heat the butter in a large saucepan and fry the onion for two minutes. Add the asparagus and cook for a further three minutes.
- Add the risotto rice and stir continuously for two minutes.
- Add the wine and stir until it has been absorbed. Then add a ladle of stock and stir until almost absorbed.
- Keep ladling in the stock and stirring continuously until it has almost all been absorbed and the rice is tender (about twenty minutes).
- Season with salt and pepper and stir in a little more butter if you want a creamier texture. Serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 552.77 Kcal (2314 kJ) | ||
| Calories from fat | 58.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.51g | 10% | |
|---|---|---|---|
| Cholesterol | 15.88mg | 5% | |
| Sodium | 552.66mg | 23% | |
| Potassium | 650.96mg | 14% | |
| Total Carbs | 90.87g | 30% | |
| Sugars | 10.88g | 44% | |
| Dietary Fiber | 3.68g | 15% | |
| Protein | 20.1g | 40% | |
| Vitamin C | 8.4mg | 14% | |
| Iron | 2mg | 11% | |
| Calcium | 45.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 88.42 Kcal (370 kJ) | ||
| Calories from fat | 9.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.04g | 10% | |
|---|---|---|---|
| Cholesterol | 2.54mg | 5% | |
| Sodium | 88.4mg | 23% | |
| Potassium | 104.12mg | 14% | |
| Total Carbs | 14.53g | 30% | |
| Sugars | 1.74g | 44% | |
| Dietary Fiber | 0.59g | 15% | |
| Protein | 3.22g | 40% | |
| Vitamin C | 1.3mg | 14% | |
| Iron | 0.3mg | 11% | |
| Calcium | 7.3mg | 5% | |
* 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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