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    You are in: Home / Recipes / Emerald Risotto Recipe
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    Emerald Risotto

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Irmgard's Note:

    A delicious side dish, perfect with pork, chicken or fish.

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    Units: US | Metric


    1. 1
      Bring the stock to a boil in a pot.
    2. 2
      Add the wine, reduce the heat and simmer.
    3. 3
      Heat the oil in a large pan or wok.
    4. 4
      Gently fry the onion and garlic until soft but not brown, 2 minutes.
    5. 5
      Then add the rice and stir fry until the grains are translucent and coated with oil.
    6. 6
      Add a ladle of stock, adjust the heat to maintain a gentle boil and stir until the liquid is mostly absorbed.
    7. 7
      Keep adding the stock, a ladle at a time, and stir constantly until the rice is almost cooked, 15 minutes.
    8. 8
      Add the spinach and more stock and boil, stirring, until the rice is cooked. Risotto rice should retain a bite but the mixture should be of a soft, dropping consistency.
    9. 9
      Season to taste with salt, pepper and nutmeg.
    10. 10
      Serve straight from the pan.

    Ratings & Reviews:

    • on May 12, 2012


      Just right! I doubled this for a main course. This is a go-to recipe for when i have a lot of baby spinach to use. I also added a nice dose of grated Parmesan at the end. There was just enough left for breakfast. ;) Thank you! Made for Diabetic Forum Greens Tag 5/12.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Emerald Risotto

    Serving Size: 1 (173 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 464.7
    Calories from Fat 127
    Total Fat 14.1 g
    Saturated Fat 2.0 g
    Cholesterol 0.0 mg
    Sodium 31.0 mg
    Total Carbohydrate 73.1 g
    Dietary Fiber 3.5 g
    Sugars 1.0 g
    Protein 7.0 g

    The following items or measurements are not included:

    vegetable stock

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