Risotto with Spinach, Chickpeas, and Sundried Tomatoes Recipe

Looking for an easy Risotto with Spinach, Chickpeas, and Sundried Tomatoes recipe? Learn how to make Risotto with Spinach, Chickpeas, and Sundried Tomatoes using healthy ingredients.


Submitted by deb32615

Makes 4 servings



Risotto prepared in pressure cooker

Recipe Ingredients for Risotto with Spinach, Chickpeas, and Sundried Tomatoes

2 tablespoons oil
1 cup leeks
2 cloves garlic
1 1/2 cups Arborio rice
4 cups vegetable broth
1 teaspoon dried basil
1/2 teaspoon dried rosemary leaves
1 teaspoon sea salt
1/2 cup sundried tomatoes
1 1/2 cups spinach, tightly packed
1 cup cooked chickpeas
1 Ground pepper

Recipe Directions for Risotto with Spinach, Chickpeas, and Sundried Tomatoes

  1. Heat oil

  2. Saute leeks and garlic

  3. Stir in rice

  4. Stir in broth, basil, rosemary and salt

  5. Bring to high pressure and cook for 5 minutes

  6. Remove lid

  7. Stir in sundried tomatoes, spinach, chickpeas and pepper

  8. Cook over medium heat until rice is the correct consistency and spinach is done

Categories

Rice, Main Dish

Nutrition Facts
Serving Size 409.5g
Amount Per Serving
Calories
574
Calories from Fat
107
% Daily Value*
Total Fat
11.9g
18%
Saturated Fat
1.7g
8%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
1403mg
58%
Potassium
1040mg
30%
Total Carbohydrates
95.8g
32%
Dietary Fiber
12.2g
49%
Sugars
9.5g
Protein
20.9g
Vitamin A 31% Vitamin C 18%
Calcium 11% Iron 34%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • Low in saturated fat
  • No cholesterol
  • High in manganese
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