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Risotto Verde Recipe
Feb 03, 2012 @ 5:35 PM
Posted by
Daily Value: 39%
Servings: 4
Balanced, High-Fiber
Gluten-Free, Wheat-Free
Posted by
Nutrition
Cal/Serving: 782Daily Value: 39%
Servings: 4
Balanced, High-Fiber
Gluten-Free, Wheat-Free
| Fat | 23g | 35% |
| Saturated | 7g | 37% |
| Carbs | 107g | 36% |
| Fiber | 7g | 28% |
| Sugars | 9g | 0% |
| Protein | 30g | 61% |
| Cholesterol | 30mg | 10% |
| Sodium | 1283mg | 53% |
| Calcium | 468mg | 47% |
| Magnesium | 110mg | 28% |
| Potassium | 1003mg | 29% |
| Iron | 8mg | 43% |
| Zinc | 3mg | 22% |
| Vitamin A | 8721IU | 174% |
| Vitamin C | 67mg | 112% |
| Thiamin (B1) | 1mg | 56% |
| Riboflavin (B2) | 1mg | 34% |
| Niacin (B3) | 11mg | 56% |
| Vitamin B6 | 1mg | 35% |
| Folic Acid (B9) | 356µg | 89% |
| Vitamin B12 | 0µg | 6% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 2mg | 12% |
| Vitamin K | 449µg | 561% |
| Fatty acids, total monounsaturated | 12g | 0% |
| Fatty acids, total polyunsaturated | 2g | 0% |
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INGREDIENTS
- 6 cups chicken broth, preferably bouillon-based
- 1 small onion, sliced lengthwise
- 3 cloves of garlic, minced
- 3 tablespoons olive oil
- 2 cups arborio rice
- 1/2 cup dry white wine
- 2 cups kale, chopped and blanched
- 4 cups fresh spinach, chopped and blanched
- 2 cups wild arugula, chopped
- 1 cup fresh peas, boiled
- 1 cup Parmesan cheese, grated and divided
- Salt and pepper, for taste
DIRECTIONS
Bring the chicken broth to a boil in a saucepan, lower the flame and keep to the side. In a large wok, sauté the onion and garlic in the olive oil until golden, then add the rice and make sure it is completely coated in the oil. Cook for 3 minutes and then add the white wine, again making sure it's coated.
After, add ½ cup of broth at a time into the rice until it is completely absorbed and cooked al dente, reserving 1 cup of broth. Add in the kale and the spinach and cover with lid. After 3 minutes, add the arugula and the peas. Pour the remaining cup of broth, sprinkle a layer of Parmesan on top, no more then ½ cup, and cover with lid. After 4-5 minutes, remove lid and serve, adding Parmesan, salt, and pepper to taste.
Recipe Details
Servings: 4Total time: 45 minutes
Cuisine: Italian
