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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt butter and oil in a pan and saute the onion and garlic until transparent. | 2. Add arborio rice and stir until each grain has absorbed the butter and oil. | 3. When golden brown, slowly start adding the stock and wine, about 1/4 cup at a time. Continue adding liquid while stirring constantly until risotto is smooth and creamy but each grain of rice is still separate, about 30 minutes or so. | 4. Towards the end of the cooking time, stir in the grated carrot and 1 tbsp chopped parsley. | 5. Serve garnished with parmesan cheese and remaining chopped parsley. | ---------------------------------------------------------------------------

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
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
arborio rice	1	cup		-	-	-	-
chicken stock	2 -3	cups		0.0	0.0	0.0	0.0
white wine	1	cup		-	-	-	-
carrot	1		grated	52.48	12.2624	1.1904	0.3072
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
parmesan cheese	2	tablespoons	grated	37.0	4.0	4.0	0.5

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