Naturally Ella · by Erin Alderson
Einkorn Risotto with Roasted Asparagus
NUTRITION · PER SERVING60M COOK
CAL 24%·PRO 52%
CARBS 47G40% OF CAL
9G FIBER1G ADDED7G INTRINSIC29G OTHER8G TOTAL SUGAR
FAT 22G42% OF CAL
2G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy einkorn risotto topped with roasted asparagus tossed in tarragon, butter, and hazelnuts. An elegant spring main with nutty grains and tender vegetables. Rich and sophisticated yet simple to prepare.
mainmediterraneangrain bowl⚙️ food processor🍳 skillet🌀 blender🔥 ovengluten freevegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- ½ cup einkorn berries
- 1 garlic clove (finely minced)
- 2 cups low-sodium vegetable broth
- 1 cup water
- ½ cup grated vegetarian parmesan
- ½ pound thin asparagus
- 2 teaspoons olive oil
- 1/8 teaspoon salt
- 3 tablespoons crushed hazelnut pieces
- 2 tablespoons butter
- 1 teaspoon minced fresh tarragon
- Salt (to taste)
At a glance
PER SERVING · TIME 60M
CAL 24%·PRO 52%
CARBS 47G40% OF CAL
9G FIBER1G ADDED7G INTRINSIC29G OTHER8G TOTAL SUGAR
FAT 22G42% OF CAL
2G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 1452mg
- Total sugar
- 8g
- Added sugar
- 1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 623mg
- Calcium
- 587mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1452MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.