Lemon Risotto from Bon Appetit RSVP – October, 2010

Lemon Risotto from Bon Appetit RSVP – October, 2010 is a main course that serves 6. For $2.66 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. One portion of this dish contains about 12g of protein, 15g of fat, and a total of 446 calories. 10 people have made this recipe and would make it again. A mixture of cherry tomatoes, olive oil, butter, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe is typical of Mediterranean cuisine. It is brought to you by Creative Culinary. From preparation to the plate, this recipe takes about 55 minutes. It is a good option if you're following a gluten free diet. Overall, this recipe earns a solid spoonacular score of 57%. Similar recipes are S’mores Cupcakes – Bon Appetit RSVP, Bon Appetit Does It Again – Crisp and Tender Oregano and Lemon Chicken Legs, and Bon Appetit's Meatballs.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 45 minutes

 

Ingredients:

2 cups arborio rice

2 cups (loosely packed) baby spinach

2 tablespoons butter, divided

1 12-ounce package cherry tomatoes

1 cup dry white wine

1 teaspoon chopped fresh rosemary

1 1/2 teaspoons chopped fresh thyme

2 garlic cloves, chopped

1 1/2 tablespoons fresh lemon juice

1/2 teaspoon finely grated lemon peel

5 cups (about) low-salt chicken broth

3 tablespoons olive oil, divided

1/2 cup finely grated Parmesan cheese

Equipment:

oven

baking sheet

sauce pan

Cooking instruction summary:

Preheat oven to 350°F. Place tomatoes on rimmed baking sheet. Drizzle with 1 tablespoon oil; sprinkle with salt and pepper. Toss to coat. Roast until skins begin to wrinkle, about 12 minutes. Set aside. Pour 5 cups broth into small saucepan; bring to simmer. Cover and keep warm. Melt 1 tablespoon butter with 2 tablespoons oil over medium heat in large saucepan. Add onion; sauté until translucent, about 4 minutes. Add rice and garlic; sprinkle with salt and pepper. Stir 2 minutes. Add wine; stir until almost all liquid is absorbed, about 3 minutes. Stir in 1 cup broth. Cook until almost all liquid is absorbed, stirring frequently and adjusting heat if necessary to maintain gentle simmer, about 5 minutes. Continue to add broth by cupfuls, stirring often, until rice is tender, about 25 minutes total. Remove from heat. Stir in 1 tablespoon butter and all remaining ingredients. Fold in tomatoes. Season with salt and pepper.

 

Step by step:


1. Preheat oven to 350°F.

2. Place tomatoes on rimmed baking sheet.

3. Drizzle with 1 tablespoon oil; sprinkle with salt and pepper. Toss to coat. Roast until skins begin to wrinkle, about 12 minutes. Set aside.

4. Pour 5 cups broth into small saucepan; bring to simmer. Cover and keep warm. Melt 1 tablespoon butter with 2 tablespoons oil over medium heat in large saucepan.

5. Add onion; sauté until translucent, about 4 minutes.

6. Add rice and garlic; sprinkle with salt and pepper. Stir 2 minutes.

7. Add wine; stir until almost all liquid is absorbed, about 3 minutes. Stir in 1 cup broth. Cook until almost all liquid is absorbed, stirring frequently and adjusting heat if necessary to maintain gentle simmer, about 5 minutes. Continue to add broth by cupfuls, stirring often, until rice is tender, about 25 minutes total.

8. Remove from heat. Stir in 1 tablespoon butter and all remaining ingredients. Fold in tomatoes. Season with salt and pepper.


Nutrition Information:

Quickview
446k Calories
12g Protein
14g Total Fat
59g Carbs
14% Health Score
Limit These
Calories
446k
22%

Fat
14g
22%

  Saturated Fat
5g
32%

Carbohydrates
59g
20%

  Sugar
2g
3%

Cholesterol
15mg
5%

Sodium
243mg
11%

Alcohol
4g
23%

Get Enough Of These
Protein
12g
24%

Vitamin K
54µg
52%

Manganese
0.92mg
46%

Folate
182µg
46%

Vitamin B3
5mg
29%

Vitamin A
1421IU
28%

Vitamin B1
0.41mg
28%

Iron
4mg
23%

Vitamin C
18mg
22%

Phosphorus
211mg
21%

Selenium
12µg
18%

Copper
0.31mg
15%

Calcium
133mg
13%

Potassium
447mg
13%

Vitamin B6
0.24mg
12%

Vitamin E
1mg
11%

Fiber
2g
10%

Vitamin B5
1mg
10%

Magnesium
39mg
10%

Vitamin B2
0.16mg
10%

Zinc
1mg
9%

Vitamin B12
0.3µg
5%

covered percent of daily need
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