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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt 1 tbsp of the butter in a large skillet over medium heat. | 2. Add the pancetta and saute until lighted crisped. | 3. Add onion and saute until clear. | 4. Stir in peas if using fresh and cook for 1 minute, then add chicken stock and bring to a boil. | 5. Add the rice and parsley and peas (if using frozen) and simmer until the rice is cooked but still firm to the bite, about 10 - 14 minutes. The mixture should still look dense, but with more liquid than a risotto. Season to taste with salt and pepper. | 6. Remove from heat and stir in remaining 1 tbsp butter and cheese. Serve at once. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons		171.0	7.857	5.343	14.4
white onion	2	tablespoons	chopped	8.0	1.868	0.22	0.02
green pea	340	g		275.4	49.13	18.428	1.36
pancetta	170		chopped	4286.8333	0.0	953.7	24.0833
chicken stock	8	cups		691.2	67.77600000000001	48.38399999999999	23.04
arborio rice	3 1/2	cups		4286.8333	0.0	953.7	24.0833
parsley	1/2	cup	chopped	10.8	1.899	0.8909999999999999	0.237
salt pepper				4286.8333	0.0	953.7	24.0833
parmesan cheese	1	cup	grated	296.0	32.0	32.0	4.0

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