Fresh Spinach, Arugula and Lemon Risotto Recipe
Servings: 8
Ingredients
- 1 cup fresh spinach, packed (I used baby spinach leaves)
- 1 cup fresh arugula, packed (I used baby arugula leaves)
- 2 cloves garlic, crushed
- Zest of one lemon
- 2-3 tablespoons lemon juice
- ¼ cup extra virgin olive oil
- Salt and pepper to taste
- 3 tablespoons butter
- 1 shallot, chopped
- 2 cups Arborio rice
- ½ cup dry white wine
- 6 cups vegetable broth, warmed
- ½ cup grated parmesan cheese
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 265g | |
| Recipe makes 8 servings | |
| Calories 318 | |
| Calories from Fat 116 | 36% |
| Total Fat 13.19g | 16% |
| Saturated Fat 4.84g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 837mg | 35% |
| Potassium 106mg | 3% |
| Total Carbs 40.67g | 11% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.89g | 1% |
| Protein 5.93g | 9% |
