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Spring Risotto with Artichokes & Feta
DIANE KOCHILAS14Ingredients
45Minutes
490Calories
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Ingredients
US|METRIC
4 SERVINGS
- 8 artichokes (fresh, cleaned so that only the heart remains, or good-quality frozen artichokehearts, defrosted)
- 1 lemon (small)
- 5 Tbsp. olive oil (extra virgin Greek)
- 1 Tbsp. butter (preferably sheep’s milk butter or Corfu style butter)
- 3 scallions (finely chopped)
- 1 red onion (medium, finely chopped)
- 1 garlic clove (minced)
- 1 1/2 cups carolina rice (Greek, or other risotto rice)
- 8 cups vegetable stock
- 1 cup dry white wine
- 1 cup Greek feta (crumbled)
- 1/2 cup snipped fresh dill
- salt
- pepper
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NutritionView More
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490Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories490Calories from Fat250 |
| % DAILY VALUE |
| Total Fat28g43% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol40mg13% |
| Sodium2760mg115% |
| Potassium1170mg33% |
| Protein14g |
| Calories from Fat250 |
| % DAILY VALUE |
| Total Carbohydrate44g15% |
| Dietary Fiber16g64% |
| Sugars11g |
| Vitamin A30% |
| Vitamin C100% |
| Calcium35% |
| 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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