Spinach and Arugula Risotto Recipe
Recipe By Leites Culinaria
This spinach and arugula risotto, gets its flavor and color from the cooked greens. its smoothness is a product of butter, cream, and cheese.
4.5
24 Rating -
Rate
Non Vegdiet
1hr total
45minsPrep
15minsCook
1hr total
45m.Prep
15m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Spinach and Arugula Risotto Recipe
- 1.50 cup Baby spinach or spinach leaves firmly packed with stems removed
- 3/4 cup Baby arugula or arugula leaves firmly packed
- 1/4 cup Lightly packed flat leaf parsley leaves roughly chopped
- 1.13-1.25 cup Chicken stock or vegetable stock
- 3/4 tablespoon Extra virgin olive oil
- 1/4 tablespoon Unsalted butter
- 1/2 Shallots finely minced
- 1/4 Clove garlic peeled and crushed
- 0.31 cup Arborio rice
- 1/4 cup Dry white wine
- 1/4 teaspoon Sea salt or more to tastea
- 0.13 cup Freshly shelled peas chilled in ice water
- 0.06 cup Heavy cream
- 1/4 cup Grated parmigiano
- 0.13 teaspoon Freshly ground red pepper
- As required Freshly ground black pepper to taste
Nutrition
value
value
860
calories per serving
38 g Fat48 g Protein67 g Carbs11 g FiberOther
Current Totals
- Fat38g
- Protein48g
- Carbs67g
- Fiber11g
MacroNutrients
- Carbs67g
- Protein48g
- Fiber11g
Fats
- Fat38g
Vitamins & Minerals
- Calcium526mg
- Iron15mg
- Vitamin A7036mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B312mg
- Vitamin B61mg
- Vitamin B9530mcg
- Vitamin B120mcg
- Vitamin C143mg
- Vitamin E6mg
- Copper1mcg
- Magnesium360mg
- Manganese4mg
- Phosphorus605mg
- Selenium42mcg
- Zinc5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Leites Culinaria