Taken from Food TV Magazine April 2016.
1) Heat oil and butter. Saute leeks and fennel - until tender (5 min). Add rice and coat with veg/oil. Add wine, simmer low -stir constantly until most has been absorbed. Add stock 2 laddles at a time, stirring constantly until all gone. 25-30 min.
2) About 15 minutes in, add asparagus, peas, lemon zest and 2 tsp salt, 1 tsp pepper. Stir and cook.
3) Whisk lemon juice and mascarpone together in a small bowl. When risotto is done, remove from heat and stir in mascarpone, parmesan and chives.
Stir with love...should be creamy, not thick like paste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1954g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 3907 | ||
Calories from Fat: 2230 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 247.8g | 330 % | |
Saturated Fat 75.1g | 376 % | |
Monounsaturated Fat 100.6g | ||
Polyunsanturated Fat 50.7g | ||
Cholesterol 1193.7mg | 367 % | |
Sodium 1407.7mg | 49 % | |
Potassium 3647.8mg | 96 % | |
Total Carbohydrate 95g | 28 % | |
Dietary Fiber 10.5g | 42 % | |
Sugars, other 84.6g | ||
Protein 304.4g | 435 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3907
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