Risotto al Salto (Giada De Laurentiis) Recipe

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Risotto al Salto (Giada De Laurentiis)
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Ingredients
3
Count
Nutrition
249
Calories
Total time
11
Minutes
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Ingredients:

Directions:

  1. Spray cooking spray into a small non-stick skillet over medium-high heat. Shape the risotto into a round patty and add to the skillet. Cook for 2 to 3 minutes until the risotto is golden brown on the bottom and set around the edges. Use a spatula to turn the risotto patty and cook for another 2 to 3 minutes. Slide the risotto onto a plate, sprinkle Parmesan on top and serve.
  2. Mushroom Risotto with Peas:
  3. 8 cups canned low-salt chicken broth
  4. 1/2-ounce dried porcini mushrooms
  5. 1/4 cup unsalted butter
  6. 2 tablespoons olive oil
  7. 2 cups finely chopped onions
  8. 10 ounces white mushrooms, finely chopped
  9. 2 garlic cloves, minced
  10. 1 1/2 cups Arborio rice or short-grain white rice
  11. 2/3 cup dry white wine
  12. 3/4 cup frozen peas, thawed
  13. 2/3 cup grated Parmesan
  14. Salt and freshly ground black pepper, optional
  15. Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.
  16. Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.
  17. Yield: 6 servings
  18. Prep Time: 10 minutes
  19. Cook Time: 1 hour
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 248.94 Kcal (1042 kJ)
Calories from fat 89.98 Kcal
% Daily Value*
Total Fat 10g 15%
Cholesterol 32.46mg 11%
Sodium 624.92mg 26%
Potassium 166.29mg 4%
Total Carbs 26.43g 9%
Sugars 3.65g 15%
Protein 12.08g 24%
Vitamin A 2.4mg 79%
Iron 0.1mg 1%
Calcium 1696.1mg 170%
Amount Per 100 g
Calories 194.03 Kcal (812 kJ)
Calories from fat 70.13 Kcal
% Daily Value*
Total Fat 7.79g 15%
Cholesterol 25.3mg 11%
Sodium 487.07mg 26%
Potassium 129.61mg 4%
Total Carbs 20.6g 9%
Sugars 2.84g 15%
Protein 9.42g 24%
Vitamin A 1.8mg 79%
Iron 0.1mg 1%
Calcium 1322mg 170%

* 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

  • 5.8
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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