Risotto Verde by @spinachandbacon

50 min

4 servings

🥬

57 g

Spinach

🫛

75 g

Peas

🌱

6 sticks

Asparagus

🥓

57 g

Pancetta

🧀

28 g

Parmesan cheese

🍋

5 ml

Lemon zest

  1. Purée
    • Spinach

    Puree spinach into broth.

  2. Add
    • Peas
    • Asparagus

    Add peas, asparagus, cook risotto.

  3. Top
    • Pancetta
    • Lemon zest
    • Parmesan cheese

    Top with pancetta, parmesan, lemon zest.

Risotto Verde by @spinachandbacon

50 min

4 servings

🥬

57 g

Spinach

🫛

75 g

Peas

🌱

6 sticks

Asparagus

🥓

57 g

Pancetta

🧀

28 g

Parmesan cheese

🍋

5 ml

Lemon zest

Preparation Steps

  1. Step 1/3

    Puree spinach into broth.

  2. Step 2/3

    Add peas, asparagus, cook risotto.

  3. Step 3/3

    Top with pancetta, parmesan, lemon zest.

Composition

Ingredients

Types

Vegetables, Meat, Dairy, Others

Ingredients

Spinach, Peas, Asparagus, Pancetta, Parmesan cheese, Lemon zest

Allergens

dairy

Dietetics

Dietary regimen

Gluten-Free

Calories

to inform

Macro nutrients

to inform

Nutritional Information

Minerals

to inform

Vitamins

to inform

Preparation

Time Information

Preparation

20 minutes

Cooking

30 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

3 steps

Equipments

Utensils

knife, blender, pan

Appliances

stove

Type

Type

Type Of Dish

Main Course

Occasions

Spring Celebration

Origin

Source

Platform

instagram

Original Creator

@spinachandbacon

Origin

Cuisine

Italian

Geographic

to inform

Various

Aspect

Texture

Creamy, Crunchy

Flavors

Savory, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : , fridge : 3-5 days (in an airtight container), freezer :