Recipes from Italy · by Silvana Nava
Italian Artichoke Risotto Recipe
NUTRITION · PER SERVING50M COOK
CAL 29%·PRO 22%
CARBS 74G51% OF CAL
2G FIBER0G ADDED3G INTRINSIC68G OTHER3G TOTAL SUGAR
FAT 27G42% OF CAL
10G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy artichoke risotto with Parmesan and lemon. Earthy and delicate with a silky texture. A vegetarian main course for lunch or dinner.
mainitalianpastagluten freevegetarian
View the full recipe on Recipes from Italy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 liter vegetable broth (- 4 cups)
- 320 g rice (- 10 oz)
- 4 artichokes (- fresh)
- 2 cloves garlic
- 1 onion (- small)
- 40 g Parmigiano Reggiano (- 3 tablespoons )
- ½ lemon
- salt (- to taste)
- 4 tablespoons Olive Oil (- Extra Virgin)
- 50 g unsalted butter (- ~½ stick)
At a glance
PER SERVING · TIME 50M
CAL 29%·PRO 22%
CARBS 74G51% OF CAL
2G FIBER0G ADDED3G INTRINSIC68G OTHER3G TOTAL SUGAR
FAT 27G42% OF CAL
10G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 971mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 286mg
- Calcium
- 38mg
- Iron
- 0.75mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 971MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.