9Ingredients
590Calories
50Minutes

Ingredients

  • 2 1/4 pounds asparagus (green, trimmed)
  • 1 vegetable bouillon cube (crumbled)
  • 2 tablespoons olive oil
  • 10 1/2 ounces risotto rice (such as Arborio or Canaroli)
  • 7 ounces button mushrooms (sliced)
  • 1 garlic clove (crushed)
  • 3 1/2 ounces parmesan (grated, plus extra to serve, about 1 cup)
  • 1 lemon
  • 6 ounces parma ham (Proscuitto di, sliced)

Directions

  1. Cook the asparagus in boiling, lightly salted water for 6-8 mins, until tender. Drain and reserve the cooking liquid. Stir the bouillon cube into the water.
  2. Heat 1 tbsp oil in a deep frying pan, stir in the rice and sauté for 1-2 mins. Gradually add the stock, a little at the time, waiting until the liquid has absorbed before adding more. Stir frequently and season.
  3. Heat 1 tbsp oil in a separate frying pan, add the mushrooms and garlic and sauté for 5-7 mins, until soft. Season. Stir the mushrooms, asparagus and Parmesan into the risotto, followed by the lemon juice. Season. Divide the risotto between 4 bowls and add some Parma ham. Sprinkle with Parmesan and serve.
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NutritionView more

590Calories
Sodium27%DV650mg
Fat82%DV53g
Protein65%DV33g
Carbs25%DV74g
Fiber36%DV9g

PER SERVING *

Calories590Calories from Fat480
% DAILY VALUE*
Total Fat53g82%
Saturated Fat19g95%
Trans Fat
Cholesterol15mg5%
Sodium650mg27%
Potassium800mg23%
Protein33g65%
Calories from Fat480
% DAILY VALUE*
Total Carbohydrate74g25%
Dietary Fiber9g36%
Sugars6g12%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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