Risotto verde
TM6 TM5 TM31

Risotto verde

4.2 (130 ratings)

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

Like what you see? This recipe and more than 80 000 others are waiting for you!

Sign up for free

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

More information

Alternative recipes