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Ingredients
- 30 g Parmesan cheese, cut in pieces (2 cm)
- 130 g asparagus
- 25 g shallots, halved
- 15 g olive oil
- 100 g dry white wine
- 130 g risotto rice (e.g. arborio, Carnaroli)
- 230 g boiling water
- ¼ tsp fine sea salt
- ¼ tsp freshly ground black pepper
-
½
tsp vegetable stock paste, homemade
or ½ vegetable stock cube (for 0.5 l), crumbled - 10 g unsalted butter, diced
- Nutrition
- per 1 portion
- Calories
- 1924.7 kJ / 460 kcal
- Protein
- 11.6 g
- Carbohydrates
- 58.5 g
- Fat
- 15.9 g
- Saturated Fat
- 6.2 g
- Fibre
- 1.9 g
- Sodium
- 522 mg
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