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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Snap the woody ends off the asparagus about 2cm (1in) up. Place on to a | 2. roasting tray, drizzle with 2 teaspoons of the olive oil and roast for 8 minutes until lightly charred. | 3. Heat the stock in a large saucepan and leave on a gentle simmer. In another large pan, preferably with shallow sides, heat the rest of the oil and sauté the shallots and garlic until softened but not coloured. | 4. Stir in the rice. When the rice begins to 'hiss' add the wine and a ladleful of stock, stir well until all the liquid has been absorbed. | 5. Continue adding the liquid at intervals for 15 minutes, then add the asparagus and thyme and mix well. | 6. Cook for a further 3-5 minutes, until the liquid has been absorbed and the rice is tender but still firm. | 7. Add the last ladleful of stock, the butter and Parmesan. | 8. Season, stir well, add extra Parmesan, a sprinkle of thyme leaves and a grind of black pepper. | 9. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
asparagus	2			181.4372	35.1988	19.9581	1.0886
olive oil	1 1/2	1/2		179.01	0.0	0.0	20.25
chicken	1 1/2	1/2		-	-	-	-
shallot	3		chopped	-	-	-	-
garlic clove	3		chopped	226.95	0.0	50.49	1.275
risotto rice	9	ounces		226.95	0.0	50.49	1.275
white wine	3 1/2	fluid		-	-	-	-
few lemon thyme leaf	1			226.95	0.0	50.49	1.275
butter	1	ounce		161.595	7.4249	5.0491	13.607999999999999
parmesan cheese	3	ounces		314.6794	34.0194	34.0194	4.2524

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.