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Baked Risotto with Fines Herbes and Lemon
MARTHA STEWART13Ingredients
75Minutes
260Calories
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Ingredients
US|METRIC
8 SERVINGS
- 3 Tbsp. unsalted butter (divided, plus more for baking dish)
- 1 leek (large, white and pale green parts only, finely chopped, about 3/4 cup and washed well)
- 1 onion (large, finely chopped, about 1 2/3 cups)
- freshly ground pepper
- coarse salt
- 1 1/2 cups arborio rice
- 1 1/4 cups dry white wine
- 4 cups chicken broth (warmed, divided)
- 1.25 oz. Parmesan cheese (finely grated, 1/2 cup)
- 1/4 cup fresh flat leaf parsley (coarsely chopped)
- 3 Tbsp. fresh chives (finely sliced)
- 1 Tbsp. fresh tarragon (coarsely chopped, leaves)
- 1/2 tsp. lemon zest (fresh)
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NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories260Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol15mg5% |
| Sodium210mg9% |
| Potassium250mg7% |
| Protein7g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate36g12% |
| Dietary Fiber2g8% |
| Sugars1g |
| Vitamin A10% |
| Vitamin C10% |
| Calcium10% |
| 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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