Spring Risotto with Artichokes & Feta

DIANE KOCHILAS
14Ingredients
45Minutes
490Calories

Ingredients

US|METRIC
  • 8 artichokes (fresh, cleaned so that only the heart remains, or good-quality frozen artichokehearts, defrosted)
  • 1 lemon (small)
  • 5 tablespoons olive oil (extra virgin Greek)
  • 1 tablespoon butter (preferably sheep’s milk butter or Corfu style butter)
  • 3 scallions (finely chopped)
  • 1 red onion (medium, finely chopped)
  • 1 garlic clove (minced)
  • 1 1/2 cups carolina rice (Greek, or other risotto rice)
  • 8 cups vegetable stock
  • 1 cup dry white wine
  • 1 cup Greek feta (crumbled)
  • 1/2 cup snipped fresh dill
  • salt
  • pepper
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    NutritionView More

    490Calories
    Sodium115% DV2760mg
    Fat43% DV28g
    Protein27% DV14g
    Carbs15% DV44g
    Fiber64% DV16g
    Calories490Calories from Fat250
    % DAILY VALUE
    Total Fat28g43%
    Saturated Fat10g50%
    Trans Fat
    Cholesterol40mg13%
    Sodium2760mg115%
    Potassium1160mg33%
    Protein14g27%
    Calories from Fat250
    % DAILY VALUE
    Total Carbohydrate44g15%
    Dietary Fiber16g64%
    Sugars11g22%
    Vitamin A30%
    Vitamin C90%
    Calcium35%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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