Killer Spinach Risotto With Nutmeg And Lemon Recipe
Recipe By Honest Cooking
Making ahead/storage:this finished dish will keep well in the refrigerator for a few days, but will firm up and need a bit of water or other liquid when re-heated (also likely a bit more salt). You can also make the spinach fresh and add it to pre-made risotto, which should be heated separately and will likely need a bit of liquid added before the spinach is incorporated.
4.4
23 Rating -
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ingredients serve
serve1
Add to Shopping ListIngredients for Killer Spinach Risotto With Nutmeg And Lemon Recipe
- 1/4 Onion, diced
- 1/2-3/4 Stalks celery, diced
- 1/2-1 tablespoon Butter and/or olive oil
- 1/2 cup Risotto rice, like arborio or carnaroli
- 1/4 cup Around0.5 to dry white wine or vermouth
- 1.50-2 cup Warmed vegetable or meat stock
- As required Salt
- 1/4 Batch basic risotto for spinach risotto
- 0.13 pound Fresh spinach, washed and dried
- 1/2 tablespoon Butter
- As required Nutmeg
- 0.13 Juiceand zestof lemon
- As required Ricotta salata, for serving
Nutrition
value
value
551
calories per serving
13 g Fat10 g Protein87 g Carbs8 g FiberOther
Current Totals
- Fat13g
- Protein10g
- Carbs87g
- Fiber8g
MacroNutrients
- Carbs87g
- Protein10g
- Fiber8g
Fats
- Fat13g
Vitamins & Minerals
- Calcium109mg
- Iron8mg
- Vitamin A2057mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B9120mcg
- Vitamin B120mcg
- Vitamin C40mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium157mg
- Manganese2mg
- Phosphorus221mg
- Selenium6mcg
- Zinc2mg
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
Recipe By Honest Cooking