Spring Asparagus Risotto
Ingredients
Instructions
- Mince the two garlic cloves. Add the olive oil in a saucepan and let it warm at medium heat. Add the garlic and saute faire 1 minutes. Then, add all the arborio rice. Saute for 3 minutes. Add 2 cups of water.
- Rinse and cut the ends of asparagus. Cut them in small pieces. Add them in the preparation and add the peas. Stir well, add some water if necessary.
- Then, add the half and half and the parmigiano, salt and pepper. Let it cook for 10 minutes by mixing regularly and add some water some time.
- When the rice is well cooked (but not to much) and the preparation is creamy and not fluid, it's ready!
Nutrition & Diet Analysis (per serving)
455
kcal
23% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).