Risotto Verde Recipe
Ingredients
| Butter | 6 Tablespoon | |
| Onion | 1 , chopped | |
| Carrot | 1 , grated | |
| Celery stalks | 1⁄2 , thinly sliced | |
| Spinach | 3 Tablespoon, raw and chopped | |
| Mushrooms | 4 , sliced | |
| Olive oil | 2 Tablespoon | |
| Rice | 1 Cup (16 tbs) | |
| Nutmeg | 1 Pinch | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | 1 Pinch | |
| Hot chicken stock | 3 Cup (48 tbs) | |
| Parsley | 1 Tablespoon, chopped | |
| Parmesan cheese | 2 Ounce, grated |
Nutrition Facts
Serving size: Complete recipe
Calories 2186 Calories from Fat 1133
% Daily Value*
Total Fat 129 g197.9%
Saturated Fat 62.7 g313.3%
Trans Fat 0 g
Cholesterol 253.7 mg84.6%
Sodium 3043.7 mg126.8%
Total Carbohydrates 200 g66.6%
Dietary Fiber 9.1 g36.5%
Sugars 22.9 g
Protein 59 g117.2%
Vitamin A 365.3% Vitamin C 83.2%
Calcium 89.5% Iron 37.2%
*Based on a 2000 Calorie diet
Directions
Add the other vegetables and cook for 5 minutes more.
Heat the oil and 2 tablespoons of butter in a pot and stir in the rice.
When it is golden, add the vegetables and seasonings.
Add 1 cup of boiling stock and keep stirring until the liquid has been absorbed.
Add more stock as needed and keep stirring until the rice is cooked—about 15-20 minutes.
When risotto is done, stir in parsley, remaining butter and the grated cheese.
Cover and let stand for a few minutes and then serve.
Chef
