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    You are in: Home / Recipes / Italian Flag Risotto Recipe
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    Italian Flag Risotto

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Glass Chef's Note:

    I just came up with this last night and we loved it so much I thought I'd post it. The liquid absorbed will vary due to moisture in the veggies so be sure to let liquid get absorbed before adding more. The liquid should be hot too. Enjoy!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat butter and olive oil in large skillet over medium-high heat.
    2. 2
      Add mushrooms and sauté until golden.
    3. 3
      Add onion, garlic, and red pepper sauté until translucent.
    4. 4
      Add rice and sauté until grains are toasted.
    5. 5
      Break up spinach into pan, stir.
    6. 6
      Season with salt and pepper
    7. 7
      Begin adding stock 2 ladles at a time and stir continually, let stock get absorbed before adding more.
    8. 8
      Continue adding stock in this manner until rice is al dente.
    9. 9
      (It will appear as if there are too many veggies compared to rice, it will work though).
    10. 10
      Add shrimp and cover until shrimp is pink.
    11. 11
      Add cheese and nutmeg.
    12. 12
      Check for salt and pepper, adjust to taste.
    13. 13
      It should be creamy in texture.
    14. 14
      serve and enjoy!

    Ratings & Reviews:

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    Nutritional Facts for Italian Flag Risotto

    Serving Size: 1 (467 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 622.6
     
    Calories from Fat 173
    27%
    Total Fat 19.2 g
    29%
    Saturated Fat 7.1 g
    35%
    Cholesterol 172.7 mg
    57%
    Sodium 1735.9 mg
    72%
    Total Carbohydrate 73.4 g
    24%
    Dietary Fiber 6.6 g
    26%
    Sugars 6.0 g
    24%
    Protein 38.4 g
    76%

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