Risotto With Blue Cheese Figs And Arugula Recipe

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Risotto With Blue Cheese Figs And Arugula
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Ingredients:

Directions:

  1. In a 4 1/2 to 5-quart slow cooker, stir together rice, onion, and olive oil until thoroughly combined, making sure rice is well coated. Add chicken broth and wine.
  2. Cover and cook on HIGH heat setting for 2 hours. Stir in arugula until wilted.
  3. Fold in figs and 3/4 cup blue cheese. Add cream, if needed, to make desired consistency. Season with salt and pepper.
  4. Serve with additional blue cheese (optional)
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 464.27 Kcal (1944 kJ)
Calories from fat 149.53 Kcal
% Daily Value*
Total Fat 16.61g 26%
Cholesterol 23.73mg 8%
Sodium 702.01mg 29%
Potassium 371.38mg 8%
Total Carbs 60.46g 20%
Sugars 12.34g 49%
Dietary Fiber 3.86g 15%
Protein 10.1g 20%
Vitamin C 8.3mg 14%
Iron 0.5mg 3%
Calcium 176.6mg 18%
Amount Per 100 g
Calories 168.37 Kcal (705 kJ)
Calories from fat 54.23 Kcal
% Daily Value*
Total Fat 6.03g 26%
Cholesterol 8.6mg 8%
Sodium 254.58mg 29%
Potassium 134.68mg 8%
Total Carbs 21.92g 20%
Sugars 4.48g 49%
Dietary Fiber 1.4g 15%
Protein 3.66g 20%
Vitamin C 3mg 14%
Iron 0.2mg 3%
Calcium 64mg 18%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.9
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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