RISOTTO AL VERDE Recipe
Summary
Ingredients
| Cooked rice | 2 Cup (32 tbs) | |
| Chopped spinach | 1 Pound | |
| String beans | 1⁄4 Pound | |
| Carrots | 1 Cup (16 tbs) | |
| Garlic | 1 Clove (5 gm) | |
| Onion | 1 Large | |
| Salt | 2 Teaspoon | |
| Oil | 1⁄2 Cup (8 tbs) | |
| Water | 1 Quart | |
| Thyme | 1⁄2 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1759 Calories from Fat 1039
% Daily Value*
Total Fat 118 g181.1%
Saturated Fat 15.6 g77.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 4336.1 mg180.7%
Total Carbohydrates 160 g53.4%
Dietary Fiber 20.4 g81.5%
Sugars 21.3 g
Protein 26 g52.8%
Vitamin A 1280.7% Vitamin C 272.8%
Calcium 59.5% Iron 106.1%
*Based on a 2000 Calorie diet
Directions
Add spinach, string beans, thyme and salt and simmer for 5 minutes stirring gently occasionally.
Add enough boiling water to cook vegetables.
When cooked add rice and heat thoroughly.
Serve hot, hand grated cheese.
Chef
