My Creamy Spanish Risotto Recipe

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My Creamy Spanish Risotto
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Ingredients:

Directions:

  1. Cook the chorizo until brown and fragrant in pot with hot oil.
  2. Add the onions and garlic. Sauté till the onions are transparent.
  3. Add the mushrooms and cook for a minute.
  4. Add the aborio rice and cook for a couple of minutes, stirring to coat the rice in the oil.
  5. Add the stock one ladle at a time. Stirring in between each addition. Add the next ladle when the stock has dissolved.
  6. Cook until the rice is el dente.
  7. Add the milk and parmesan cheese and simmer for another 2 minutes.
  8. Can be served with crusty bread and a nice glass of wine.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 586.11 Kcal (2454 kJ)
Calories from fat 78.67 Kcal
% Daily Value*
Total Fat 8.74g 13%
Cholesterol 24.04mg 8%
Sodium 478.13mg 20%
Potassium 518.06mg 11%
Total Carbs 107.46g 36%
Sugars 6.81g 27%
Dietary Fiber 1.61g 6%
Protein 22.3g 45%
Vitamin C 6.2mg 10%
Iron 0.6mg 4%
Calcium 232.8mg 23%
Amount Per 100 g
Calories 133.84 Kcal (560 kJ)
Calories from fat 17.97 Kcal
% Daily Value*
Total Fat 2g 13%
Cholesterol 5.49mg 8%
Sodium 109.18mg 20%
Potassium 118.3mg 11%
Total Carbs 24.54g 36%
Sugars 1.55g 27%
Dietary Fiber 0.37g 6%
Protein 5.09g 45%
Vitamin C 1.4mg 10%
Iron 0.1mg 4%
Calcium 53.2mg 23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.1
    Points
  • 16
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

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