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Green Risotto with Dried Tomatoes and Pecorino Romano

Green Risotto with Dried Tomatoes and Pecorino Romano Recipe

  • 6 to 8 cups reduced-sodium chicken broth (or half broth and half water)
  • 3 tablespoons unsalted butter
  • ½ cup finely chopped onion
  • 1½ cups Carnaroli, Vialone Nano, or Arborio rice
  • 1/3 cup dry white wine
  • 12 ounces spinach, trimmed, washed, and coarsely chopped (4 cups lightly packed)
  • 4 halves sun dried tomatoes in oil, rinsed, drained, and cut into ¼-inch pieces
  • ¼ cup freshly grated pecorino Romano
  • Kosher salt
  • Freshly ground black pepper
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 492kcal (25%)
Total Fat 14g (21%)
Saturated Fat 7g (37%)
Cholesterol 36mg (12%)
Total Carbohydrate 72g
Dietary Fiber 3g
Sugars 5g
Protein 15g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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