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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a medium saucepan, bring the broth to a boil with the bay leaf. Keep warm over very low heat. | 2. In a large saucepan, heat olive oil. Add onion and cook over moderately high heat, stirring, until softened, about 2 minutes. Add the rice and cook, stirring until opaque, about 3 minutes. Add the white wine and cook, stirring, until completely absorbed, about 1 minute. Add 1 cup of the warm broth and cook over moderate heat, stirring, until nearly absorbed. Continue adding broth 1 cup at a time and stirring until it is absorbed between additions. | 3. After about half the broth has been added, stir in the corn, then add the remaining broth. The rice is done when it is al dente and creamy, about 25 minutes total. Stir in the cheese and butter; season with salt and pepper. Discard bay leaf and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken broth	6	cups		468.72	11.34	66.8304	15.7248
bay leaf	1			-	-	-	-
extra virgin olive oil	3	tablespoons		-	-	-	-
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
arborio rice	12			-	-	-	-
white wine	1/2	cup		-	-	-	-
corn kernel	1	cup		184.71	36.4767	5.1042	2.0022
parmigiano reggiano cheese	1	cup	grated	-	-	-	-
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4
salt				-	-	-	-
black pepper			ground	-	-	-	-

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