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Main mealVegetarianBalancedGrains & porridgesDairy€€

Perfect Creamy Risotto with Young Asparagus, Lemon, and Fresh Mint

Name: Perfect Creamy Risotto with Young Asparagus, Lemon, and Fresh Mint
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: 160 g ARBORIO RICE, ARBORIO; 400 g Asparagus, green, raw; 1 medium Shallots, bulb, peeled, root removed, raw; 2 clove Garlic, raw; 50 ml Alcoholic beverage, wine, table, white; 700 ml Soup, SWANSON, vegetable broth; 30 g Cheese, parmesan, grated; 1 tbsp Oil, olive, extra virgin; 10 g Butter, stick, unsalted; 0.5 piece Lemon peel, raw; MINT; Salt, table, iodized

Asparagus risotto is the queen of spring dishes. This recipe combines the tenderness of young asparagus, the freshness of lemon, and the creamy texture of rice for a top-notch, balanced lunch.

Prep time15 min

Cook time25 min

Total time40 min

Servings2

Recipe

ARBORIO RICE, ARBORIO160 gAsparagus, green, raw400 gShallots, bulb, peeled, root removed, raw1 mediumGarlic, raw2 cloveAlcoholic beverage, wine, table, white50 mlSoup, SWANSON, vegetable broth700 mlCheese, parmesan, grated30 gOil, olive, extra virgin1 tbspButter, stick, unsalted10 gLemon peel, raw0.5 pieceMINTSalt, table, iodized

Wide, heavy-bottomed panPot for the stock baseWooden spoonVegetable peelerGrater

Per servingTotal

Calories:553.2 kcal1106.4 kcal

Protein:13.8 g27.5 g

Carbohydrates:80.6 g161.2 g

Fiber:4.3 g8.6 g

Water:569.3 ml1138.6 ml

Fat:16 g31.9 g

Micronutrients

Sugar:3 g6 g

Saturated fat:6.1 g12.2 g

Cholesterol:23.7 mg47.3 mg

Sodium:1339 mg2677.9 mg

Potassium:723.1 mg1446.2 mg

Calcium:194.4 mg388.8 mg

Iron:1.4 mg2.8 mg

Magnesium:42 mg84 mg

Zinc:2.1 mg4.1 mg

Phosphorus:231 mg462 mg

Vitamin C:22.6 mg45.1 mg

Vitamin A:122.6 µg245.1 µg

Vitamin D:0.1 µg0.2 µg

Vitamin B12:0.2 µg0.4 µg

Instructions

1Break off the woody ends of the asparagus. Place these ends in a pot with the stock base and simmer for 10 minutes to infuse the liquid with flavor. Cut the remaining tender parts of the asparagus into rounds, leaving the tips whole.
2In a pan, sauté finely chopped shallot in olive oil. Once translucent, add the rice and toast it for 2 minutes until the edges of the grains become transparent. Add chopped garlic and stir for 30 seconds.
3Pour in the white wine and cook until the liquid has completely evaporated.
4Begin gradually adding the hot strained stock (without the woody pieces). Add one ladle at a time, stirring, and only add the next ladle once the rice has absorbed the previous one.
5After 10 minutes of cooking, stir the sliced asparagus rounds into the risotto. 5 minutes before the end of cooking, add the whole tips as well.
6Once the rice is "al dente," remove the pan from the heat. For the final creaminess (mantecatura), stir in cold butter, grated Parmesan, lemon zest, and chopped mint.
7Cover for 2 minutes, then plate the risotto and serve with freshly ground pepper.

Nutritional benefits

Thanks to the high content of asparagine and fiber in asparagus, this meal supports kidney function and aids the body's natural detoxification.

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About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.