|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)|
|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 cookedâ€”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.
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