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Apple Kale Risotto with Parmesan Crisps
LAUREN KELLY NUTRITION16Ingredients
50Minutes
300Calories
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Ingredients
US|METRIC
8 SERVINGS
- risotto
- 2 Tbsp. extra-virgin olive oil
- 2 garlic cloves (minced)
- 1 onion (small, diced)
- 1 granny smith apple (large, peeled and diced)
- 1 cup quinoa (rinsed and drained)
- 3/4 cup brown rice (organic sprouted, can also use short grain brown rice but it may take less time to cook, check package instructions)
- 1 3/4 cups organic vegetable broth (Pacific)
- 1 1/4 cups butternut squash soup (Pacific Organic)
- 3 cups water (however many to reach desired consistency)
- 4 cups kale (organic, ends trimmed)
- 2 sage leaves (chopped finely)
- 1/4 cup toasted pine nuts
- crisps (For Parmesan)
- 1 Tbsp. organic unsalted butter
- 6 Tbsp. grated Parmesan cheese (freshly)
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NutritionView More
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300Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories300Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium440mg18% |
| Potassium400mg11% |
| Protein8g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate40g13% |
| Dietary Fiber4g16% |
| Sugars5g |
| Vitamin A70% |
| Vitamin C40% |
| Calcium15% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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