Baked Risotto With Fines Herbes And Lemon Recipe

Recipe By Martha Stewart

Fresh herbs and lemon zest brighten this creamy risotto, which you can serve alone or pair with chicken or fish for a satisfying mother's day meal.

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Baked Risotto With Fines Herbes And Lemon
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Ingredients for Baked Risotto With Fines Herbes And Lemon Recipe

  • 0.38 tablespoon Unsalted butter, divided, plus more for baking dish
  • 0.13 Large leek, finely chopped and washed well
  • 0.13 Large onion, finely chopped
  • As required Coarse salt and freshly ground pepper
  • 0.19 cup Arborio or carnaroli rice
  • 0.16 cup Dry white wine
  • 0.44-1/2 cup Chicken broth, warmed, divided
  • 0.16 ounce Parmesan Cheese, Finely Grated
  • 0.03 cup Coarsely chopped fresh flat leaf parsley
  • 0.38 tablespoon Finely sliced fresh chives
  • 0.13 tablespoon Coarsely chopped fresh tarragon leaves
Nutrition
value
300
calories per serving
4 g Fat21 g Protein36 g Carbs3 g FiberOther

Current Totals

  • Fat
    4g
  • Protein
    21g
  • Carbs
    36g
  • Fiber
    3g

MacroNutrients

  • Carbs
    36g
  • Protein
    21g
  • Fiber
    3g

Fats

  • Fat
    4g

Vitamins & Minerals

  • Calcium
    93mg
  • Iron
    3mg
  • Vitamin A
    271mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    32mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    17mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    65mg
  • Manganese
    < 1mg
  • Phosphorus
    203mg
  • Selenium
    17mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Martha Stewart