Green asparagus and artichoke risotto

Method

1. Dice the onion and gently fry it in a little oil.
2. When the onion is translucent, add the chopped garlic and let it cook for a few minutes.
3. Add the artichokes (tough leaves and stalk removed) in slices about 1/2 cm thick and the asparagus in small pieces (tough ends removed).
4. Let the vegetables cook for about 15 minutes, then add the washed rice and stir.
5. Add stock to cover the rice and vegetables and let it cook. Keep an eye on it and stir every so often, adding more stock if it’s absorbed.
6. Before turning off the heat, add most of the Parmesan and stir.
7. Sprinkle with the rest of the Parmesan.
8. To make it vegan, leave out the Parmesan and use ground cashews, nutritional yeast or any grated vegan cheese instead.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 390 g	100 g	% IR*	Share
Energy	315 kcal	81 kcal	16 %
Fat	8.5 g	2.2 g	12 %
of which saturates	2.7 g	0.7 g	14 %
Carbohydrate	49 g	13 g	19 %
of which sugars	2.9 g	0.7 g	3 %
Fibre	3.7 g	0.9 g	—
Protein	10 g	2.6 g	20 %
Salt	2.8 g	0.7 g	46 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• Extra virgin olive oil: 5 g per serving
• Salt: 1 g per serving

Photos