
1/4 | onions, finely chopped | 1.8 oz | |
8 | asparagus, average size, cut into 1 cm pieces | 5.7 oz | |
1 cup | chicken broth | 8.7 fl.oz | |
4 tsp | olive oil | 0.7 fl.oz | |
1/2 cup | arborio rice | 3.5 oz | |
14 | shrimp, small size, cooked | 2.7 oz | |
1 pinch | salt [optional] | ||
ground pepper to taste [optional] |
A pressure-cooker will reduce the risotto cooking time to 7 min.
per 1 serving (180 g)
Amount % Daily Value |
Calories 280 |
Fat 7 g 11 % |
Saturated
1.1 g
5 % |
Cholesterol 80 mg |
Sodium 90 mg 4 % |
Carbohydrate 45 g 15 % |
Fibre 2 g 9 % |
Sugars 2 g |
Net Carbs 43 g |
Protein 13 g |
Vitamin A 11 % |
Vitamin C 10 % |
Calcium 4 % |
Iron 22 % |
Food Group | Exchanges |
---|---|
Vegetables | ½ |
Meat and Alternatives | 1 |
Fats | 1 ½ |