Spinach and Arugula Risotto

LEITE'S CULINARIA
16Ingredients
60Minutes
720Calories

Ingredients

US|METRIC
  • 6 cups baby spinach leaves (6 oz, firmly packed with stems removed)
  • 3 cups baby arugula (or arugula leaves, 3 oz, firmly packed)
  • 1 cup flat leaf parsley leaves (lightly packed, roughly chopped)
  • 5 cups chicken stock (or vegetable stock)
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon unsalted butter (1/2 oz)
  • 2 shallots (finely minced, about 1/4 cup)
  • 1 clove garlic (peeled and crushed)
  • 1 1/4 cups arborio rice
  • 1 cup dry white wine
  • 1 teaspoon sea salt (or more to tastea)
  • 1/2 cup peas (freshly shelled, 3 oz, chilled in ice water)
  • 1/4 cup heavy cream
  • 1 cup parmigiano (grated)
  • 1/2 teaspoon ground red pepper (freshly, optional)
  • freshly ground black pepper (to taste)
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    NutritionView More

    720Calories
    Sodium60% DV1450mg
    Fat46% DV30g
    Protein51% DV26g
    Carbs26% DV78g
    Fiber16% DV4g
    Calories720Calories from Fat270
    % DAILY VALUE
    Total Fat30g46%
    Saturated Fat11g55%
    Trans Fat
    Cholesterol60mg20%
    Sodium1450mg60%
    Potassium820mg23%
    Protein26g51%
    Calories from Fat270
    % DAILY VALUE
    Total Carbohydrate78g26%
    Dietary Fiber4g16%
    Sugars8g16%
    Vitamin A60%
    Vitamin C60%
    Calcium40%
    Iron25%

    * 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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