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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large saucepan, saute the leeks and onion in the olive oil until softened, 4-5 minutes. Add 1/2 cup water and tomato paste and bring temperature down to simmer. Cover saucepan and simmer for 20 minutes, stirring occasionally. | 2. Add rice and 5 cups hot liquid, bring to boil, cover and simmer for 15 minutes, stirring occasionally. | 3. Stir in dill and lemon zest and juice. Remove from heat and allow to 'sit' for anywhere from 35=45 minutes before serving. The risotto will absorb extra liquid during this time, but remain creamy and hot. | 4. Serve with freshly-grated parmesan and cracked black pepper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
leek	6		sliced washed sliced	-	-	-	-
red onion	1		minced	60.0	14.01	1.65	0.15
water	1/2	cup	boiling	0.0	0.0	0.0	0.0
olive oil	1/2 - 3/4	cup		0.0	0.0	0.0	0.0
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
arborio rice	1	cup		-	-	-	-
water	4 1/2	cups	boiling	0.0	0.0	0.0	0.0
dill	3	tablespoons	minced	-	-	-	-
lemon juice zest	1/2		juice	-	-	-	-
parmesan cheese			freshly-grated	-	-	-	-
black pepper			freshly-cracked	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.