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Risotto Verde's picture
  Butter 6 Tablespoon
  Onion 1 , chopped
  Carrot 1 , grated
  Celery stalks 1⁄2 , thinly sliced
  Spinach 3 Tablespoon, raw and chopped
  Mushrooms 4 , sliced
  Olive oil 2 Tablespoon
  Rice 1 Cup (16 tbs)
  Nutmeg 1 Pinch
  Salt 1⁄2 Teaspoon
  Pepper 1 Pinch
  Hot chicken stock 3 Cup (48 tbs)
  Parsley 1 Tablespoon, chopped
  Parmesan cheese 2 Ounce, grated

Heat 2 tablespoons of butter in a frying pan,and cook the onion for 5 minutes until golden.
Add the other vegetables and cook for 5 minutes more.
Heat the oil and 2 tablespoons of butter in a pot and stir in the rice.
When it is golden, add the vegetables and seasonings.
Add 1 cup of boiling stock and keep stirring until the liquid has been absorbed.
Add more stock as needed and keep stirring until the rice is cooked—about 15-20 minutes.
When risotto is done, stir in parsley, remaining butter and the grated cheese.
Cover and let stand for a few minutes and then serve.

Recipe Summary

Main Dish
Rice, Vegetable

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Average: 4.4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2186 Calories from Fat 1133

% Daily Value*

Total Fat 129 g197.9%

Saturated Fat 62.7 g313.3%

Trans Fat 0 g

Cholesterol 253.7 mg84.6%

Sodium 3043.7 mg126.8%

Total Carbohydrates 200 g66.6%

Dietary Fiber 9.1 g36.5%

Sugars 22.9 g

Protein 59 g117.2%

Vitamin A 365.3% Vitamin C 83.2%

Calcium 89.5% Iron 37.2%

*Based on a 2000 Calorie diet


Risotto Verde Recipe