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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Keep broth in a saucepan over low-medium heat. On another burner, heat oil in a large saucepan over medium heat and saute onion and carrot for about 3 minutes. Add rice and stir. Pour in 2 cups of chicken broth and stir. And stir. And stir! You should never stop stirring for more than a minute at a time. | 2. When you are stirring and you notice that the rice doesn't cover the bottom of the pot right away, it is time to add another cup of hot broth. Keep repeating this procedure; taste the rice after about 30 minutes and see if the "crunch" is gone. The rice should be tender and the consistency of the dish should be creamy. I found that I used the full amount of broth by the time it was at the right consistency. You may need more. | 3. When you are happy with the consistency, stir in wine. Remove from heat and stir in Parmesan. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	teaspoons		79.56	0.0	0.0	9.0
onion	1/4	cup	chopped	16.0	3.736	0.44	0.04
carrot	1/4	cup	chopped	13.12	3.0656	0.2976	0.0768
rice	1	cup	used	678.95	141.0625	13.949000000000002	5.92
chicken broth	6	cups		468.72	11.34	66.8304	15.7248
white wine	1/4	cup		-	-	-	-
parmesan cheese	1/2	cup	reduced fat	148.0	16.0	16.0	2.0
parsley			chopped	-	-	-	-

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