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.
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.
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