Directions:
- In a medium saucepan heat butter over medium heat.
- Add onions and cook stirring occasionally for 5 minutes.
- Add rice and toss to coat.
- Cook 2 minutes stirring constantly until well coated with butter then remove from heat.
- In a separate saucepan bring broth and wine to simmer.
- Add 1/2 cup broth mixture to the rice over medium heat and stir until liquid is absorbed.
- Continue cooking and stirring adding only 1/3 cup warm broth at a time.
- Let liquid become absorbed before adding more.
- In a food processor or blender puree spinach and herbs until very fine.
- Stir the spinach herb mixture into the risotto just before serving.
- Sprinkle generously with parmesan cheese and pepper.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 419.66 Kcal (1757 kJ) | ||
| Calories from fat | 116.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.94g | 20% | |
|---|---|---|---|
| Cholesterol | 27.02mg | 9% | |
| Sodium | 690.11mg | 29% | |
| Potassium | 131.7mg | 3% | |
| Total Carbs | 57.39g | 19% | |
| Sugars | 0.95g | 4% | |
| Dietary Fiber | 1.93g | 8% | |
| Protein | 10.39g | 21% | |
| Vitamin C | 4.7mg | 8% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 0.7mg | 4% | |
| Calcium | 87.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 110.78 Kcal (464 kJ) | ||
| Calories from fat | 30.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.42g | 20% | |
|---|---|---|---|
| Cholesterol | 7.13mg | 9% | |
| Sodium | 182.17mg | 29% | |
| Potassium | 34.76mg | 3% | |
| Total Carbs | 15.15g | 19% | |
| Sugars | 0.25g | 4% | |
| Dietary Fiber | 0.51g | 8% | |
| Protein | 2.74g | 21% | |
| Vitamin C | 1.2mg | 8% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 0.2mg | 4% | |
| Calcium | 23.2mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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