
Rice cooked in a broth with an arugula and parsley coulis.
Adding a bit of cold butter to a risotto at the end of cooking makes it plumper, creamier, and looser so that it forms "waves". We call it a «risotto all'onda». The green colour here adds to the impression of fields of green.
??? | arugula | ??? | |
??? | Italian parsley, fresh | ??? | |
??? | chervil [optional] | ??? | |
??? | water | ??? | |
??? | nutmeg | ??? | |
??? | ground pepper to taste [optional] | ??? | |
??? | onions, finely chopped | ??? | |
??? | vegetable broth, approximately | ??? | |
??? | olive oil | ??? | |
??? | butter, unsalted | ??? | |
??? | arborio rice | ??? | |
??? | Parmesan cheese, grated | ??? | |
??? | salt [optional] | ??? |
A blender or food processor will be very useful to purée the arugula. The quantities given here are based on this recipe served as main course.
per 1 serving (190 g)
Amount % Daily Value |
Calories 400 |
Fat 14 g 22 % |
Saturated
6.3 g
34 % |
Cholesterol 20 mg |
Sodium 60 mg 2 % |
Carbohydrate 66 g 22 % |
Fibre 2 g 7 % |
Sugars 2 g |
Net Carbs 64 g |
Protein 7 g |
Vitamin A 18 % |
Vitamin C 14 % |
Calcium 9 % |
Iron 8 % |
Food Group | Exchanges |
---|---|
Vegetables | 1 |
Meat and Alternatives | 0 |
Fats | 2 ½ |
Beautiful and excellent