Photo: Ernest Porzi
Roasted Berry Risotto with Pancetta and Raw Lemon Kale
12 ingredients
10 min + 45 min
4
openrecipes
It’s red, white, and blue risotto! The 4th just got classed up.
Estimated Nutrition (whole recipe, rough)
714
Calories
16g
Protein
33g
Fat
95g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Blueberry | 1 cup (148g) | 84 |
| Strawberry | 1 cup (152g) | 49 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ cups FOR THE RISOTTO:
- ½ cups Blueberries
- ¼ pounds Strawberries, Hulled And Halved, If Large
- 1 Tablespoon Diced Pancetta
- 1 whole Olive Oil, If Necessary
- 1 cup Small Onion, Finely Chopped
- 6 cups Arborio Or Risotto Rice
- 1 Tablespoon Vegetable Stock And Water, Mixed
- 4 ounces, weight Butter, Optional
- ½ teaspoons Mozzarella, Cubed
- 1 teaspoon Salt And Pepper, to taste
- ½ bunches FOR THE RAW LEMON KALE:
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes