Risotto Verde

Risotto Verde
Staff Writer
Risotto Verde
Francesca Borgognone

Risotto Verde

Many doctors say that it's important to get your fix of dark, leafy greens as much as possible. Well, while some of us love munching on the healthy stuff, others might need a little convincing. Embrace the triple dose of iron with this beloved risotto verde recipe. This hued dish will leave you saying, "That was healthy?" Well, not entirely, but...

Click here to see The Best Kale Recipes You've Ever Tried. 

4
Servings
1030
Calories Per Serving
Deliver Ingredients

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.

Nutritional Facts

Total Fat
22g
31%
Sugar
34g
38%
Saturated Fat
12g
50%
Cholesterol
12mg
4%
Carbohydrate, by difference
188g
100%
Protein
23g
50%
Vitamin A, RAE
50µg
7%
Vitamin C, total ascorbic acid
14mg
19%
Vitamin K (phylloquinone)
12µg
13%
Calcium, Ca
50mg
5%
Choline, total
22mg
5%
Copper, Cu
1mg
0%
Fiber, total dietary
17g
68%
Folate, total
85µg
21%
Iron, Fe
5mg
28%
Magnesium, Mg
159mg
50%
Manganese, Mn
6mg
100%
Niacin
9mg
64%
Pantothenic acid
3mg
60%
Phosphorus, P
423mg
60%
Selenium, Se
1µg
2%
Sodium, Na
1563mg
100%
Water
697g
26%
Zinc, Zn
3mg
38%

Risotto Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Risotto Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.