Gluten Free Asparagus and Lemon Risotto

Cooking Time

mins
Difficulty
Prep time

mins
Serves

people

Nutritional information

Amount per serving

Protein (g)

10.2g

Energy (kJ)

1675kJ

Energy (kcal)

397kcal

Carbohydrate incl. fibre (g)

66.8g

Carbohydrate excl. fibre (g)

65.0g

Sugar (g)

2.6g

Fibre (g)

1.8g

Fat (g)

8.5g

Saturated fat (g)

3.0g

Unsaturated fat (g)

4.7g

Monounsaturated fat (g)

0.8g

Polyunsaturated fat (g)

0.1g

Trans fat (g)

0.0g

Cholesterol (mg)

7mg

Sodium (mg)

639mg

Salt (g)

1.60g

Vitamin A (IU)

322IU

Vitamin C (mg)

10.3mg

Calcium (mg)

139mg

Iron (mg)

0.90mg

Potassium (mg)

224mg

Total

41.0g

6700kJ

1586kcal

267.2g

259.9g

10.6g

7.3g

34.0g

12.1g

18.8g

3.0g

0.3g

0.2g

28mg

2558mg

6.39g

1288IU

41.0mg

556mg

3.59mg

895mg

Ingredients
Cook

30 g Flora Pro.Activ Buttery
1 onion, finely chopped
2 garlic cloves, crushed
300 g risotto rice
100 ml white wine (optional)
1 Knorr Vegetable Stock Pot dissolved in 1 litre boiling water
200 g asparagus tips, cut into bite sized pieces
zest of 1 lemon
40 g Parmesan cheese, grated
1 tbsp chopped parsley
Black pepper, to taste