Spinach-Pea Risotto Recipe
Recipe By Better Homes and Gardens
This basic risotto recipe should be tucked away to use year-round. Change it up and add your choice of other lightly cooked and seasoned vegetables.
3.7
13 Rating -
Rate
Non Vegdiet
40minstotal
40minsPrep
40m.total
40m.Prep
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Spinach-Pea Risotto Recipe
- 0.33 Cloves garlic, minced
- 0.33 tablespoon Olive oil
- 0.17 cup Arborio rice
- 0.08 cup Thinly sliced carrots
- 2.33 ounce 2 cans vegetable broth or reduced sodium chicken broth
- 0.33 cup Fresh spinach leaves, coarsely chopped
- 0.17 cup Frozen baby or regular peas
- 0.33 ounce Parmigiano reggiano cheese, shredded
- 0.06 cup Thinly sliced green onions
- 1/25 cup Thin wedges fresh radishes
- 0.33 teaspoon Snipped fresh tarragon
- As required Parmigiano reggiano cheese
Nutrition
value
value
322
calories per serving
10 g Fat22 g Protein34 g Carbs5 g FiberOther
Current Totals
- Fat10g
- Protein22g
- Carbs34g
- Fiber5g
MacroNutrients
- Carbs34g
- Protein22g
- Fiber5g
Fats
- Fat10g
Vitamins & Minerals
- Calcium135mg
- Iron4mg
- Vitamin A1682mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B35mg
- Vitamin B6< 1mg
- Vitamin B9108mcg
- Vitamin B120mcg
- Vitamin C28mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium102mg
- Manganese2mg
- Phosphorus212mg
- Selenium16mcg
- Zinc2mg
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 Better Homes and Gardens