Risotto verde

Risotto verde

4.2 149 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

Risotto with lemon, thyme and feta

30 min

Ricotta gnocchi

2 h

Cacio e Pepe pici

No ratings

Pumpkin and ricotta cannelloni (Skinnymixers)

1 h 20 min

Lasagne with fresh spinach pasta

2 h 20 min

Silverbeet and mushroom pasta (TM6)

30 min

Cauliflower macaroni cheese (Toddlers and beyond)

1 h

Linguine with lemon and prosciutto

25 min

Tomato and mushroom spaghetti

30 min

Hainanese chicken rice with vegetable soup and steamed egg

1 h 25 min

Linguine with salmon and herbs

25 min

Korean chicken cheese tteokbokki

30 min

Show all