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+ servings
Plated parsnip risotto

Parsnip risotto with green asparagus

This light dish comes with a low carb foodprint. Parsnip risotto has a nutty flavor, combined with light acidty from white wine.
4.34 from 3 votes
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Course
Cuisine International
Servings 3
Calories 328 kcal

Ingredients
 
 

the dish

  • 350 g parsnip grated
  • 100 g green asparagus
  • 1 red onion
  • 2 tbsp olive oil
  • 100 ml white wine
  • 2 garlic cloves
  • 3 tbsp peanut butter
  • 0.25 tsp nutmeg
  • 0.5 tsp cinnamon
  • 6 sundried tomatoes in oil

decoration

  • 1 pinch scallion
  • 1 pinch parsley

Instructions
 

  • Grate the parsnips, cut the onions, chop the asparagus. Dice the sundried tomatoes. Heat up some olive oil in a big pan or wok. Start frying the onions for about 2 minutes. Add the asparagus and continue frying another 3 minutes.
  • Toss in the parsnip shreds and mix well. Heat up for a minute and then deglaze with white wine. Add the spices, garlic and peanut butter.
  • Reduce the heat to medium and let it fry for some crust. Stir from here to there until you are happy with the result. Last, add the diced sundried tomatoes

Nutrients per serving

Nutrition Facts
Parsnip risotto with green asparagus
Amount per Serving
Calories
328
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
11
g
Sodium
 
100
mg
4
%
Potassium
 
836
mg
24
%
Carbohydrates
 
33
g
11
%
Fiber
 
9
g
38
%
Sugar
 
11
g
12
%
Protein
 
7
g
14
%
Vitamin A
 
320
IU
6
%
Vitamin C
 
27
mg
33
%
Calcium
 
81
mg
8
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Light, Root-Vegetables, Vegan
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