This easy baked risotto eliminates the constant stirring required in traditional risotto recipes. It’s laden with vegetables, namely kale and spinach, but other leafy greens like Swiss chard or collard greens would work equally well. If you happen to have some extra asparagus, sub it in for the peas. This risotto makes a great starter or side dish, but you can also turn it into a vegetarian main course by using vegetable or mushroom stock in place of the chicken broth, and topping it with sautéed mushrooms, a fried egg or crispy tofu slices. Leftovers can be refrigerated for two days and reheated with more broth, or repurposed into crunchy rice cakes or arancini. Simply form into patties or balls, coat in bread crumbs and shallow-fry until golden and crunchy.
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Serving Size: 1 serving (320g) | ||
Recipe Makes: 4 servings | ||
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Calories: 178 | ||
Calories from Fat: 140 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.5g | 21 % | |
Saturated Fat 6.4g | 32 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 22.9mg | 7 % | |
Sodium 561.5mg | 19 % | |
Potassium 237.8mg | 6 % | |
Total Carbohydrate 5.8g | 2 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 4.2g | ||
Protein 4.8g | 7 % | |
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: 178
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