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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 425°. | 2. In an ovenproof saucepan or Dutch oven, heat oil over medium-high heat. | 3. Add the onion and cook, stirring, until translucent, 2 to 3 minutes. | 4. Add the rice and cook, stirring to coat the grains with oil, about 1 minute. | 5. Stir in the wine and cook until it has completely evaporated, about 1 minute. (If omitting, skip this step.). | 6. Stir in 1 1/2 cups water, the stock, salt, and pepper. Bring to a boil. | 7. Cover, transfer to the oven, and bake, until most of the liquid has been absorbed by the rice, 20 to 25 minutes. | 8. Remove from oven. | 9. Stir in 1/2 to 3/4 cup water (the consistency of the risotto should be creamy), the butter, cheese, and parsley. | 10. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1/4	cup	chopped	16.0	3.736	0.44	0.04
arborio rice	3/4	cup		-	-	-	-
white wine	1/4	cup		-	-	-	-
hot water	2 - 2 1/4	cups	divided	0.0	0.0	0.0	0.0
chicken broth	1/2	cup	canned low sodium	39.06	0.945	5.5692	1.3104
salt	3/4	teaspoon	coarse	-	-	-	-
pepper	1/8	teaspoon	ground	0.7216	0.1839	0.0299	0.0094
butter	1	tablespoon	unsalted	85.5	3.9285	2.6715	7.2
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0
flat leaf parsley	2	tablespoons	chopped	-	-	-	-

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