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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat butter and oil in a large saucepan. | 2. Stir in the chopped onion and lemon zest and cook gently for 3 minutes. Stir in the rice and cook for 3 minutes. | 3. Add the mushrooms and olives and stir until well coated. | 4. Add the lemon juice and wine and cook slowly, stirring, until the liquid has been absorbed. | 5. Add half the quantity of stock and cook slowly, stirring, until the liquid has been absorbed. | 6. Pour in the remaining stock and continue to cook slowly, stirring, until the rice is tender and the liquid absorbed. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	ounces		323.19	14.8497	10.0983	27.215999999999998
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1		chopped	64.0	14.944	1.76	0.16
lemon	1			1.2808	0.4116	0.0486	0.0132
risotto rice	9	ounces		226.95	0.0	50.49	1.275
button mushroom	9	ounces	sliced	226.95	0.0	50.49	1.275
oyster mushroom	4	ounces		37.4213	6.9059	3.7535	0.4649
green olive	10		pitted sliced	226.95	0.0	50.49	1.275
white wine	1/2	cup		-	-	-	-
vegetable stock	2 1/2	cups		27.625	5.1382	1.3259999999999998	0.3868

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