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Recipe by Emporion
Risotto with nettles is a tasty, springtime first course typical of Italian cuisine. Nettles give the risotto a unique, slightly bitter flavor. It is enriched by the creaminess of grated Parmigiano cheese and the delicacy of butter. Perfect for those who love vegetarian dishes and want to discover new flavors.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 4: Sauté the chopped onion in 20 g of butter, then add the nettles, well washed (use gloves), and blended
Step 2 of 4: Let it flavor for a few minutes before adding the rice
Step 3 of 4: Stir and add the wine, let it evaporate, and add the broth little by little
Step 4 of 4: When cooking is almost complete, add the Parmesan, the rest of the butter, and serve
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In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving278 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,017 kJ482 kcal | 727 kJ174 kcal |
| Fat | 14.1 g | 5.08 g |
| of which saturated fatty acids | 8.16 g | 2.94 g |
| Carbohydrates | 65.02 g | 23.43 g |
| of which sugars | 4.27 g | 1.54 g |
| Fibre | 4 g | 1.44 g |
| Protein | 16.37 g | 5.9 g |
| Salt | 0.31 g | 0.11 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
