Directions:
- Combine parsley, dill, coriander, olive oil, salt and pepper in bowl and puree in an immersion blender until smooth. Put the puree aside.
- Sauté pancetta in a heavy-bottom pan for 6-8 minutes.
- Add onion and garlic, sauté for another 5 minutes or so.
- Add leeks and porcini mushrooms. Cook for another 15 minutes.
- Stir in rice, cook until translucent, 2-3 minutes. Add wine, stir until absorbed.
- Add mushroom liquid and chicken stock, about 1/2 cup at a time, stir constantly until almost completely absorbed before adding more.
- When all stock is absorbed (or when rice is tender but firm to the bite), remove from the heat.
- Stir in grated parmigiano and the herbs puree. Season with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 536.08 Kcal (2244 kJ) | ||
| Calories from fat | 175.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.53g | 30% | |
|---|---|---|---|
| Cholesterol | 19.19mg | 6% | |
| Sodium | 600.33mg | 25% | |
| Potassium | 576.32mg | 12% | |
| Total Carbs | 65.26g | 22% | |
| Sugars | 6.53g | 26% | |
| Dietary Fiber | 3.36g | 13% | |
| Protein | 17.85g | 36% | |
| Vitamin C | 33.2mg | 55% | |
| Iron | 2.3mg | 13% | |
| Calcium | 116.8mg | 12% | |
| Amount Per 100 g | |||
| Calories | 137.3 Kcal (575 kJ) | ||
| Calories from fat | 45.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5g | 30% | |
|---|---|---|---|
| Cholesterol | 4.91mg | 6% | |
| Sodium | 153.75mg | 25% | |
| Potassium | 147.6mg | 12% | |
| Total Carbs | 16.71g | 22% | |
| Sugars | 1.67g | 26% | |
| Dietary Fiber | 0.86g | 13% | |
| Protein | 4.57g | 36% | |
| Vitamin C | 8.5mg | 55% | |
| Iron | 0.6mg | 13% | |
| Calcium | 29.9mg | 12% | |
* 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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