Dinner Spring Vegetable Risotto
Creamy risotto with peas and asparagus provides 5 g of fiber and vitamin K.
Overview
Calories per serving 430kcal
Cooking time 35min
Food score
85%Asparagus and peas add genuine fiber and color to this risotto, though arborio rice is refined and protein is modest, tempering an otherwise vegetable-forward dish.
Macros
66 g Carbs · 61%
13 g Protein · 12%
13 g Fat · 27%
5 g Fiber
Ingredients
1 serving
- arborio rice70 g
- asparagus, chopped80 g
- green peas60 g
- vegetable broth2 cups
- grated Parmesan20 g
- olive oil1 tbsp
How to cook
- Toast rice in olive oil, then add broth a ladle at a time.
- Stir in asparagus and peas halfway through cooking.
- Finish with Parmesan until creamy.
