The idea here is that cooking is improv, a constant riff. Aim less for precision and more for something customizable. With risotto as your vehicle, whatever you have on hand is fair game. Start your risotto off with an allium sizzling in oil, here we used spring onions, but shallots or onions are great as well. Toss in a little spice for good measure.
Sometimes, ingredients are best when variable. Here, we went with greens for brightness, peppers for crunch, and mushrooms for woodsy flavor. But play around! Recipes are most fun when fiddled with, treated like roadmaps rather than directives. I can imagine this being amazing with chunks of asparagus and littered with enoki mushrooms.
At the end, a nub of freshly ground turmeric gives the whole thing a unifying blanket of color.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (305g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 7 (7%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 91.9mg||3 %|
|Potassium 758.1mg||20 %|
|Total Carbohydrate 17.6g||5 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 12.1g|
|Protein 3.8g||5 %|
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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: 98
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