Directions:
- Cook spinach according to package instructions and drain well. Cool spinach completely and squeeze dry by handfuls.
- In a saucepan bring broth and water to a simmer and keep at a bare simmer.
- In a large saucepan cook onion in oil over moderately low heat, stirring, until softened. Stir in rice, stirring until each grain is coated with oil. Add wine or vermouth and cook, covered, over moderately high heat, stirring, until wine is absorbed. Add about 3/4 cup simmering broth and cook over moderately high heat, stirring constantly, until broth is absorbed. Continue adding broth, about 3/4 cup at a time, cooking, stirring constantly and letting each addition be absorbed before adding the next, until about half of broth has been added. Reduce heat to moderate if necessary to keep risotto at a strong simmer. Continue adding broth in the same manner until rice is tender and creamy looking but still al dente, about 18 minutes.
- Stir spinach and Pernod into rice and add salt and pepper to taste. Remove pan from heat and stir in 1/4 cup Parmesan. Serve risotto with remaining 1/4 cup Parmesan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 312.93 Kcal (1310 kJ) | ||
| Calories from fat | 191.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.25g | 33% | |
|---|---|---|---|
| Cholesterol | 22mg | 7% | |
| Sodium | 1679.91mg | 70% | |
| Potassium | 457.58mg | 10% | |
| Total Carbs | 9.36g | 3% | |
| Sugars | 3.84g | 15% | |
| Dietary Fiber | 1.6g | 6% | |
| Protein | 10.3g | 21% | |
| Vitamin C | 30.3mg | 50% | |
| Iron | 0.3mg | 1% | |
| Calcium | 332.1mg | 33% | |
| Amount Per 100 g | |||
| Calories | 49.77 Kcal (208 kJ) | ||
| Calories from fat | 30.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.38g | 33% | |
|---|---|---|---|
| Cholesterol | 3.5mg | 7% | |
| Sodium | 267.17mg | 70% | |
| Potassium | 72.77mg | 10% | |
| Total Carbs | 1.49g | 3% | |
| Sugars | 0.61g | 15% | |
| Dietary Fiber | 0.25g | 6% | |
| Protein | 1.64g | 21% | |
| Vitamin C | 4.8mg | 50% | |
| Calcium | 52.8mg | 33% | |
* 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.
Try this similar recipes
-
Risotto With Asparagus and Porcini Mushrooms
Fresh asparagus, Chicken broth and 8 more.. -
Roasted Beet Risotto
Beets (1 1/2 lb with greens), trimmed , leaving 1 inch of... and 10 more.. -
Polenta with Spinach
Frozen spinach, Garlic, chopped, Juice of 1/2 lemon, Salt and 4 more.. -
Spiced Rice Pilaf
Onion, chopped, Olive oil, Grain rice, Ground cardamom and 12 more.. -
Butternut Risotto
Chicken broth or 2 cups homemade chicken stock, Water and 7 more.. -
Asparagus, Artichoke and Shiitake Risotto
Chicken broth or 5 cups vegetable broth, Water and 9 more.. -
Risotto With Artichoke Hearts, Prosciutto, and Red Bell Pepper
Chicken broth, Red bell pepper , julienned and 9 more.. -
Mushroom Thyme Risotto
Chicken broth, Butter, Baby portabella mushrooms, sliced and 9 more.. -
Risotto with Shrimp and Asparagus
Olive oil, Shrimp, peeled and deveined and 11 more.. -
Asparagus and Shiitake Risotto
Chicken broth (40 fl oz), Water and 8 more.. -
Lobster Soup
Chicken broth, Water, Lobster meat, Olive oil and 10 more..
Also Try
-
-
-
-
-
-
Shrimp, Leek and Spinach Risotto
Olive oil, divided, Arborio rice, Boiling vegetable broth and 8 more.. -
Roasted Pumpkin and Spinach Risotto
Butternut pumpkin, peeled, cut into 3cm pieces, Olive oil and 8 more.. -
Beet, Spinach And Goats Cheese Risotto
Arborio rice, Chicken stock, Crushed walnuts, Beets and 5 more.. -
Sausage Risotto with Spinach and Tomatoes
Chicken broth, Flavor jimmy dean pork sausage and 10 more.. -
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
