• prep: 40 min
  • cook: 0 hr
  • total: 40 min
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  • servings:
  • Summary

    This recipe yields extra risotto for making Risotto Cakes with Roasted Tomatoes and Arugula. If you don't plan on making the cakes, halve the recipe and reduce the cooking time slightly.

    Ingredients

    • 2 leeks, white and light-green parts only
    • 12 cups (96 ounces) low-sodium chicken broth
    • 4 slices bacon, cut crosswise into strips
    • 2 1/2 cups Arborio rice
    • 1 cup dry white wine
    • 3/4 cup frozen peas (optional)
    • 1/2 cup finely grated Parmesan, plus more for serving
    • 1 to 2 tablespoons fresh lemon juice
    • Coarse salt and ground pepper

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 610 % Daily Value *
    • Total Fat: 6 g 8.9%
    • Saturated Fat: 2 g 11.35%
    • Trans Fat: 0 g %
    • Cholesterol: 11 mg 3.7%
    • Sodium: 525 mg 21.88%
    • Calcium: 91 mg 9.09%
    • Potassium: 61 mg 1.73%
    • Magnesium: 0 mg 0%
    • Iron: 2 mg 11.32%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 104 g %
    • Dietary Fiber: 6 g 24.51%
    • Sugar: 2 g
    • Protein: 23 g
    • Alcohol: 6 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 4.35%
    • Vitamin C 6.9%
    • Vitamin D 0.53%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat1
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch7
    • Exchange - Vegetables0
    • Exchange - Lean Meat2
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total4 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total1 oz-eq

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