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Recipe in: Side Dishes

Ricotta Risotto

Total time: 35 minutes
     This is based on a recipe from the cook book 'Risotto'.   This is a very white, very creamy, very rich risotto.  As always, the end result should be almost soup-like, never stiff. Add the spinach at the end so that it just wilts.  Use any leftover in Risotto de Salto.

Ricotta Risotto Ingredients:



               Nutrition Information

Recipe serves 2 
          Entire Recipe / per serving

Calories:  912 / 456
Total Carbohydrates:  
106 / 53
          Dietary Fiber: 5 / 2.5

Total Fat:  32 / 16
         Saturated Fat: 16 / 8
Cholesterol:  101 / 50.5
Protein:  40 / 20
Calcium:  634 / 317
Sodium:   1452 / 726

General Technical Details and Disclaimer:

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: