Asparagus and pipis (clams) risotto

Asparagus and pipis (clams) risotto

4.1 7 ratings

Prep. 15 min

Total 1 h 30 min

4 portions

Ingredients

fresh flat-leaf parsley leaves only
10 sprigs
water
1000 g
pipis (clams), purged (see Tips)
1000 g
green asparagus trimmed (approx. 2 bunches)
250 g
brown onion
40 g
extra virgin olive oil
30 g
Arborio rice
320 g
dry white wine
100 g
salt to taste
1 - 2 tsp
fresh ground black pepper to taste
¼ tsp
lemon juice to serve (optional)

Difficulty

easy

Nutrition per 1 portion

Sodium 2003.6 mg

Protein 46.5 g

Calories 2629.5 kJ / 626 kcal

Fat 13.7 g

Fibre 3.6 g

Saturated Fat 2.9 g

Carbohydrates 76.4 g

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Australia and New Zealand

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