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Recipe in: Side Dishes

Risotto al Salto

Total time: 25 minutes
     This is the traditional Milanese dish using leftover risotto. The risotto used should be simple, without large pieces of meat or vegetables.  I used 1/4 of the Ricotta Risotto, which was creamier than normal and required the longer cooking times to get 'dry' enough to turn.  If you have 2 cups risotto use 2 eggs, a 10" (25cm) skillet and twice the oil and butter.

Risotto al Salto Ingredients:



               Nutrition Information

Recipe serves 2 
          Entire Recipe / per serving

Calories:  468 / 234
Total Carbohydrates:  
57 / 28.5
          Dietary Fiber: 1 / .5

Total Fat:  31 / 15.5
         Saturated Fat: 12 / 6
Cholesterol:  320 / 160
Protein:  15 / 7.5
Calcium:  194 / 97
Sodium:   510 / 255

General Technical Details and Disclaimer:

Note:  Nutrition information is based on 1/4 of the Ricotta Risotto

Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: