Asparagus Risotto With Mushrooms - Healthy Recipes

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Asparagus Risotto With Mushrooms - Healthy Recipes
Asparagus Risotto With Mushrooms - Healthy Recipes

Video: Asparagus Risotto With Mushrooms - Healthy Recipes

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Asparagus risotto with mushrooms

Ingredients for 2 servings:

125 g risotto rice (natural)

20 g onions

10 g olive oil

50 ml white wine

1 g mace blossom powder

500 ml water

150 g white asparagus

150 g green asparagus

100 g mushrooms (e.g. oyster mushrooms)

25 g dried tomatoes (chopped up)

25 g roasted, roughly chopped pumpkin seeds

40 g parmesan (freshly grated)

herb salt

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Preparation:

  • Chop the onions, sauté them in olive oil, and let the hot-washed risotto rice soften until they are translucent. Pour on the white wine, stir well. Add mace blossom powder and sundried tomatoes.
  • Gradually add water (possibly vegetable stock) while stirring regularly, for a total of approx. 40 minutes. Cut the mushrooms and add after about 25 minutes. Cut the asparagus (peel white) into two cm long pieces and add after approx. 35 minutes, let both simmer and stir carefully.
  • Finally stir in the herb salt and parmesan. Serve sprinkled with roasted pumpkin seeds. Goes well with fresh salads as a main course.
ingredients Nutritional values

per serving (approx.)

ingredients Nutritional values

per serving (approx.)

Energy (kcal) 490 Carbohydrates (g) 54.5
Protein (g) 19th Dietary fiber (g) 6th
Fat (g) 19th

This recipe (adapted) comes from the book Cooking with Vegetables: Seasonal - Regional - Fresh. (For community catering and gastronomy) from the Healthy Austria Fund (FGÖ).

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