Photo: Chiara Conti
Rachel Allen’s oven baked risotto with summer vegetables recipe
12 ingredients
10 min + 25 min
6 people
openrecipes
A light, summer risotto which is unexpectedly easy to make. Rachel Allen flavours her risotto with asparagus, peas and spinach.
Estimated Nutrition (whole recipe, rough)
997
Calories
55g
Protein
51g
Fat
76g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 olive oil
- tbsp peas, fresh or frozen
- 250 spinach (destalk if the leaves are large)
- g vegetable or chicken stock
- 100 onion, peeled and finely chopped
- g garlic cloves, peeled and crushed or grated
- 950 salt and pepper
- ml risotto rice
- 1 white wine
- 2 finely grated parmesan cheese
- 1 butter, cut in to cubes
- pinch stalks of asparagus, ends trimmed and cut in half lengthways
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes