Risotto verde

Risotto verde

4.2 140 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...

Pumpkin risotto with bacon

Pumpkin risotto with bacon

40 min

Basil pesto

Basil pesto

10 min

Béchamel sauce

Béchamel sauce

20 min

Zucchini, corn and ricotta pancakes

Zucchini, corn and ricotta pancakes

1 h 5 min

Eggplant involtini with risotto

Eggplant involtini with risotto

1 h 55 min

Brie, speck and walnut risotto

Brie, speck and walnut risotto

25 min

Asparagus risotto

Asparagus risotto

40 min

Risotto with lemon, thyme and feta

Risotto with lemon, thyme and feta

30 min

Hommus dip

Hommus dip

5 min

Feta, spinach and potato frittata

Feta, spinach and potato frittata

1 h

White fish and lemon risotto

White fish and lemon risotto

30 min

Classic mushroom risotto

Classic mushroom risotto

30 min