Photo: Alexander Maasch
Spring greens & blue cheese risotto
11 ingredients
Serves 4
openrecipes
Blue cheese crumbled into the risotto gives this risotto a rich, warming winter flavour
Estimated Nutrition (whole recipe, rough)
964
Calories
48g
Protein
57g
Fat
63g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Pine Nut | 1 oz (28g) | 191 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Blue Cheese | 1 oz (28g) | 100 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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
- 500g spring greens or spinach, roughly chopped
- olive oil
- butter
- 1 onion , finely chopped
- 2 garlic cloves , finely chopped
- 400g risotto rice
- 150ml white wine
- chicken stock fresh, cube or concentrate made up to 600ml, hot
- 4 tbsp chopped flat-leaf parsley
- 150g blue cheese (such as dolcelatte), crumbled
- 25g pine nuts , toasted
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes