Try this Baby spinach and pea risotto recipe, or contribute your own.
Suggest a better descriptionGently warm oil then fry finely chopped shallots in pan. When translucent, add garlic salt and stir.
Add rice and some extra virgin olive oil. Stir until starts to go translucent.
Gradually add stock.
When pretty much done, add peas until soft, then spinach until wilted. Pour on a bit of hot water if it needs help.
Add parsley and handful of grated Parmesan, nutmeg and pepper. No salt!
Serve with bit of extra Parmesan on top.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (318g) | ||
Recipe Makes: 1 | ||
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Calories: 875 | ||
Calories from Fat: 16 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 1.5mg | 0 % | |
Sodium 194.6mg | 7 % | |
Potassium 483.5mg | 13 % | |
Total Carbohydrate 192.6g | 57 % | |
Dietary Fiber 6.3g | 25 % | |
Sugars, other 186.3g | ||
Protein 17.5g | 25 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 875
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