
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. In this lactose-free version, butter is replaced by margarine.
??? | arugula | ??? | |
??? | Italian parsley, fresh | ??? | |
??? | chervil [optional] | ??? | |
??? | water | ??? | |
??? | nutmeg | ??? | |
??? | ground pepper to taste [optional] | ??? | |
??? | onions, finely chopped | ??? | |
??? | chicken broth, approximately | ??? | |
??? | olive oil | ??? | |
??? | arborio rice | ??? | |
??? | margarine non-hydrogenated | ??? | |
??? | 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 (180 g)
Amount % Daily Value |
Calories 370 |
Fat 12 g 18 % |
Saturated
1.7 g
9 % |
Cholesterol 0 mg |
Sodium 10 mg 0 % |
Carbohydrate 66 g 22 % |
Fibre 2 g 7 % |
Sugars 2 g |
Net Carbs 64 g |
Protein 6 g |
Vitamin A 16 % |
Vitamin C 14 % |
Calcium 5 % |
Iron 8 % |
Food Group | Exchanges |
---|---|
Vegetables | 1 |
Fats | 2 ½ |