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Risotto verde

Risotto verde
4.2 143 ratings
Prep. 30 min
Total 45 min
4 portions
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Ingredients

  • Parmesan cheese crust removed and cut into pieces (approx. 3 cm)
    50 g
  • lemon peel (1 x 4 cm), no white pith
    1 piece
  • fresh baby spinach leaves
    150 g
  • fresh basil leaves only, plus extra to serve
    2 sprigs
  • eschalots
    30 g
  • garlic cloves
    2
  • extra virgin olive oil
    20 g
  • Arborio rice
    320 g
  • white wine
    100 g
  • water
    700 g
  • salt to taste
    ½ - 1 tsp
  • fresh ground black pepper
    2 pinches
  • pancetta cut into pieces (approx. 1-2 cm)
    100 g
  • frozen green peas thawed
    50 g
  • unsalted butter
    20 g

Difficulty

easy

Nutrition per 1 portions

Sodium 1325.1 mg
Protein 19.1 g
Calories 2137 kJ / 508.8 kcal
Fat 18 g
Fibre 4.5 g
Saturated Fat 7 g
Carbohydrates 65 g

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