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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring the stock to a boil in a covered pot. | 2. Put the carrots in the stock water, lower the heat and very gently simmer. | 3. In a large wok or saucepan, saute the onions until softened but not brown. | 4. Carefully add the rice and stir genly unil the grains are thoroughly coated with oil. | 5. Add the dill. | 6. Ladle 1 cup of the carrot stock into the saucepan with the rice and stir. | 7. When it is absorbed, ladle in another cup worth. | 8. Keep stirring in the stock and carrots like this until all the stock has been absorbed and the rice is ender but al dente[15-20 minutes]. | 9. When the risotto is ready, remove it from the heat and stir in the lemon juice, feta and optional parsley. | 10. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable stock	5	cups		55.25	10.2765	2.6519999999999997	0.7735
carrot	4		cut	209.92	49.0496	4.7616	1.2288
onion	1		diced	64.0	14.944	1.76	0.16
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
arborio rice	1 1/2	1/2		-	-	-	-
dill	1	teaspoon	dried	0.0797	0.013000000000000001	0.0064	0.0021
lemon	1			1.2808	0.4116	0.0486	0.0132
feta	20		crumbled grated	7920.0	122.7	426.3	638.4
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06

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