Risotto verde
TM6 TM5 TM31

Risotto verde

4.2 (96 rating)

Ingredients

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

Nutrition
per 1 portions
Calories
2137 kJ / 508.8 kcal
Protein
19.1 g
Carbohydrates
65 g
Fat
18 g
Saturated Fat
7 g
Fibre
4.5 g
Sodium
1325.1 mg

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