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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large non stick pan sauté the onions in the butter and oil until they're translucent being careful not to brown them. | 2. Add the peas and a half cup of the broth and cook them for about five minutes. | 3. Add approximately one quart of broth and bring to a boil. | 4. Add the rice and mix in well. Continue cooking until the rice is ready mixing often. | 5. If the rice gets too dry add some more broth. | 6. Mix in 1 tablespoons butter and 1/4 cup grated parmesan. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice	2	cups		1357.9	282.125	27.898000000000003	11.84
pea	3	cups		123.48	22.197	8.232000000000001	0.588
white onion	1		chopped	28.0	6.537999999999999	0.77	0.07
butter	2	tablespoons		171.0	7.857	5.343	14.4
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
vegetable broth	1	quart		-	-	-	-

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