Nutritional Info

Nutrition Facts

Serving Size 1 (378g)

Calories 1197
Calories from Fat 840 (70%)
Amount Per Serving %DIV
Total Fat 93.4g 144%
Saturated Fat 16.8g 84%
Monounsaturated Fat 25.7g
Polyunsaturated Fat 50.9g
Trans Fat 0.0g
Cholesterol 263mg 88%
Sodium 3001.4mg 130%
Potassium 250mg 5%
Total Carbohydrate 56.3g 19%
Dietary Fiber 1.5g 6%
Sugars 38.3g
Protein 28.7g 57%

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Recipe Description
This Italian rice specialty combines the robust flavor of garlic and the slightly bitter taste of escarole. The result is a match made in side dish heaven.
Prep time
20 min
Cook time
20 min
Ready In
40 min


Serves Tool

Serves To:USMetric
2 Cup(c)  vegetable broth
1 3/4 Cup(c)  water
2 Tablespoon(T)  olive oil
3 Clove(clv)  garlic, minced
1 Cup(c)  arborio rice
4 Cup(c)  escarole, chopped and lightly packed
1/2 Cup(c)  parmesan cheese, grated


In a 2 quart saucepan, heat the broth and water until simmering. Keep on low heat so that the liquids stay warm throughout the cooking time. While the broth is heating, heat the oil in a 3 quart saucepan, over medium heat. Add the garlic. Cook, stirring, 10 seconds. Add the rice and cook, stirring, until rice is coated with oil. Add the escarole and cook, stirring, until wilted, about 1 minute. Add the broth to the rice mixture, 1/4 cup at a time, stirring constantly, until the rice has absorbed the liquid. (You should make the next addition of liquid when you can draw a clear path on the bottom of the pot as you scrape through the rice with a wooden spoon. This will happen rather quickly at first and will take longer as you near the end of the cooking time.) Stir in the cheese and serve.

Additional notes

Variation: Substitute chopped spinach for the escarole.

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Risotto with Escarole
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