14 Ingredients
  • 1 bunch asparagus, woody ends trimmed, cut into 2-inch/5cm lengths
  • 8 oz/230g English peas, shelled
  • 8 oz/230g sugar snap peas, stems and strings removed
  • 6 oz/170g fiddlehead ferns (optional)
  • 1 Tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 yellow onion, minced
  • 2 cups/400g arborio or carnaroli rice
  • 1 cup/240ml dry white wine
  • 1 cup/240ml plus 1 qt/960ml chicken stock (homemade or store-bought), hot
  • 2 tsp sea salt, plus more
  • ground black pepper
  • 1/2 cup/50g grated Parmesan cheese
  • 1/3 cup/85g store-bought basil pesto
Nutrition
607
30% daily value
5 servings
                                       
                                            high-​fiber, gluten-​free
     

Fat

22% 14

Saturated

19% 4

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 1

Carbs

30% 89

Carbs (net)

- 81

Fiber

31% 8

Sugars

- 10

Sugars, added

- 0

Protein

42% 21

Cholesterol

5% 15

Sodium

53% 1278

Calcium

22% 215

Magnesium

18% 74

Potassium

15% 695

Iron

41% 7

Zinc

23% 3

Phosphorus

46% 324

Vitamin A

9% 82

Vitamin C

55% 50

Thiamin (B1)

67% 1

Riboflavin (B2)

35% 0

Niacin (B3)

56% 9

Vitamin B6

42% 1

Folate equivalent (total)

100% 399

Folate (food)

- 93

Folic acid

- 180

Vitamin B12

5% 0

Vitamin D

0% 0

Vitamin E

8% 1

Vitamin K

39% 47
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