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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a saucepan, bring broth to boil and keep it at a bare simmer. | 2. In a kettle, cook zucchini and carrots in ½ cup of butter over moderate heat, stirring, for 5 minutes. | 3. Add rice and cook over moderately-high heat, stirring, for 2 minutes. | 4. Add 1 cup of stock and cook at a vigorous simmer, stirring, for 3-5 minutes, or until stock is absorbed. | 5. Add more stock, 1 cup at a time, stirring and simmering, until absorbed and rice begins to soften (about 6 cups of broth will have been absorbed). | 6. Add more stock, ½ cup at a time, in same manner, until rice is al dente. | 7. Stir in cream and remaining ¼ cup butter. | 8. Remove from heat and add Parmesan, parsley and basil and season to taste. | 9. Transfer to a heated serving bowl and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken broth	10	cups		781.2	18.9	111.384	26.208000000000002
zucchini	1 1/2	1/2	cut	5.04	0.7464	0.6504	0.096
carrot	10	ounces	cut	116.2329	27.1588	2.6365	0.6804
butter	3/4	cup		1026.0	47.141999999999996	32.058	86.4
arborio rice	3	cups		-	-	-	-
cream	1/2	cup	scalded	396.0	7.98	4.356	41.61600000000001
parmesan cheese	3/4	cup	grated	222.0	24.0	24.0	3.0
parsley	2	tablespoons	minced	2.736	0.4811	0.2257	0.06
basil	1	tablespoon	minced	0.6095	0.0702	0.0835	0.017

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