Risotto verde

Risotto verde

4.2 153 ratings

Prep. 30 min

Total 45 min

4 portions

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

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Signature Risottos 9 Recipes
Australia and New Zealand

You might also like...

Show all

Creamy miso mushroom udon

45 min

Salmon and mushroom rice

40 min

Silverbeet and mushroom pasta (TM6)

30 min

Ravioli with zucchini sauce

35 min

Cashew basil spelt pasta (gut health)

15 min

Pastitsio

1 h 30 min

Linguine with salmon and herbs

25 min

Pilau rice

30 min

Pasta e fagioli

26 h

Carrot gnocchi with zucchini cream

1 h 15 min

One pot pasta with chorizo (open bowl)

35 min

Udon with chicken and mushrooms

50 min

Show all