Springtime Fennel, Pea, Spinach and Mint Risotto Recipe | Yummly

Springtime Fennel, Pea, Spinach and Mint Risotto

DAILY UNADVENTURES IN COOKING(1)
Darragh Fertitta-Caligiuri: "Wonderful recipe! This was easy and light. I woul…" Read More
13Ingredients
35Minutes
470Calories
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Ingredients

US|METRIC
  • 1 liter chicken stock
  • 1 tablespoon olive oil
  • 3 tablespoons butter (divided)
  • 1 shallot (large, sliced)
  • 1 leek
  • salt
  • freshly ground pepper
  • 1/2 fennel bulb
  • 1 cup arborio rice
  • 1/2 cup white wine
  • 4 cups spinach
  • 1/2 cup fresh peas (or frozen)
  • fresh mint leaves (a dozen, finely sliced)
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    NutritionView More

    470Calories
    Sodium28% DV670mg
    Fat23% DV15g
    Protein29% DV15g
    Carbs22% DV66g
    Fiber20% DV5g
    Calories470Calories from Fat140
    % DAILY VALUE
    Total Fat15g23%
    Saturated Fat6g30%
    Trans Fat
    Cholesterol30mg10%
    Sodium670mg28%
    Potassium840mg24%
    Protein15g29%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate66g22%
    Dietary Fiber5g20%
    Sugars7g14%
    Vitamin A80%
    Vitamin C40%
    Calcium10%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Wonderful recipe! This was easy and light. I would, however, recommend adding the fennel in towards the end so it has a little bit of a crunch to it. I didn’t have fresh spinach so I used the frozen kind and it was still very tasty! We really loved the mint added in; we’ve never had it like that here in Italy :)

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