Skinny Spatula · by Alice★ 5.0 (1)
Risotto Verde
NUTRITION · PER SERVING40M COOK
CAL 26%·PRO 38%
CARBS 46G35% OF CAL
3G FIBER4G SUGAR39G OTHER
FAT 27G47% OF CAL
12G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy spring risotto with vibrant green spinach, leeks, asparagus, and peas, finished with goat cheese and Parmesan. Elegant and sophisticated, ready in 40 minutes.
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View the full recipe on Skinny Spatula →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups fresh spinach
- 4 cups vegetable stock (divided)
- 4 oz soft goat cheese (plus more for garnishing)
- 1 tablespoon olive oil
- 4 oz pancetta
- 1 medium leek (sliced)
- 2 garlic cloves (finely chopped)
- 1 cup carnaroli rice
- 1/3 cup dry white wine
- 1/2 lb asparagus tips (cut into small pieces)
- 1/2 cup peas (fresh or frozen)
- 1/3 cup Parmesan (grated)
- Salt and freshly ground black pepper to taste
At a glance
PER SERVING · TIME 40M
CAL 26%·PRO 38%
CARBS 46G35% OF CAL
3G FIBER4G SUGAR39G OTHER
FAT 27G47% OF CAL
12G SAT16G 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
- 10m
- Cook
- 30m
- Sodium
- 1516mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 410mg
- Calcium
- 183mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1516MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.