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Spring Risotto


Spring Risotto Recipe

Ingredients:
  • 6 asparagus spears, trimmed, cut into 1-inch (2.5 cm) lengths
  • 1 cup (250 mL) peas (fresh or frozen)
  • 6 cups (1.5 L) homemade or high-quality prepared chicken stock (approximate)
  • ¼ cup (50 mL) extra virgin olive oil
  • 2 tbsp (25 mL) butter
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups (500 mL) short-grained Italian Arborio rice
  • ½ cup (125 mL) dry white wine
  • 1 small yellow zucchini, washed, trimmed and diced
  • 1 small green zucchini, washed, trimmed and diced
  • 1 cup (250 mL) grated Parmigiano-Reggiano
  • 2 tbsp (25 mL) chopped fresh basil
  • 2 tbsp (25 mL) chopped flat-leaf parsley
  • Salt and freshly ground black pepper
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 565kcal (28%)
Total Fat 21g (32%)
Saturated Fat 7g (37%)
Cholesterol 32mg (11%)
Total Carbohydrate 70g
Dietary Fiber 4g
Sugars 7g
Protein 19g
* 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.



Rank

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