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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak saffron in milk. | 2. Saute onions ( medium to medium high) in olive oil until translucent. | 3. Add peas and rice then cook for 5 minutes. | 4. Pour in warmed wine. Cook until alcohol in wine is cooked off. Stir constantly. | 5. Add vegetable stock, Cook until all liquid is absorbed. Add more stock if necessary - the rice should be firm but slightly soft but not mushy. | 6. Once rice is cooked stir in the saffron. Add salt and grated cheese to taste. | 7. Cover risotto and turn off flame. let sit for 5 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		minced	28.0	6.537999999999999	0.77	0.07
green pea	1/2	cup		58.725	10.4762	3.9295	0.29
vegetable stock	4	cups		44.2	8.2212	2.1216	0.6188
arborio rice	1	cup	rinsed	-	-	-	-
white wine	1/3	cup	warmed	-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
saffron	1/4	teaspoon		0.5425	0.1144	0.02	0.0102
milk	2	tablespoons		18.3	1.4340000000000002	0.945	0.981
salt				-	-	-	-
cheese			grated	-	-	-	-

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