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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring the broth and water to a boil in a large pot over high heat. | 2. Add the carrots, asparagus, bay leaf, 3 tablespoons of the fresh sage, salt and pepper to taste. | 3. Cover and lower the heat to medium. | 4. Cook, covered, at a medium boil, stirring occasionally for about 10 minutes or until the carrots are just tender. | 5. Set a colander into a large bowl, then carefully drain the vegetables and broth. | 6. Reserve the broth and vegetables separately. | 7. Heat the oil in a large, deep skillet over medium-low heat. | 8. Add the onion and sprinkle with salt and pepper. | 9. Cook, stirring occasionally for 5 minutes, or until the onion is softened. | 10. Add the rice, stirring to coat with the oil. | 11. Cook for 3 minutes, stirring frequently. | 12. Add the Limoncello and stir to coat the rice. | 13. Stir for one minute until the liquids are absorbed. | 14. Add 1 cup of the reserved broth. | 15. Stir constantly for about 2 minutes, or until the rice absorbs the broth. | 16. Add the remaining broth 1/2 cup at a time, stirring continuously for about 2 minutes after each addition, or until most of the broth is absorbed, but not dry. | 17. The dish should look creamy. | 18. Test the rice for doneness. | 19. Remove from the heat. | 20. Stir in the remaining 3 tablespoons of fresh sage, the reserved vegetables, the green peas, smoked mozzarella and Parmigiano-Reggiano cheese, stirring until the cheese melts slightly and the risotto is thick and creamy. | 21. Taste for seasonings. | 22. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable broth	4	cups		649.44	105.288	23.8128	15.3504
water	1	cup		0.0	0.0	0.0	0.0
carrot	2		peeled diced	50.02	11.6876	1.1346	0.2928
asparagus	12		trimmed cut	1088.623	211.1929	119.7485	6.5317
bay leaf	1			-	-	-	-
sage	6	tablespoons	chopped divided	-	-	-	-
salt pepper				-	-	-	-
extra virgin olive oil	3	tablespoons		-	-	-	-
spring onion	1		chopped	8.0	1.835	0.4575	0.0475
arborio rice	2 1/2	cups		-	-	-	-
caravella limoncello	1/2	cup		-	-	-	-
baby green pea	2	cups		238.0	39.76	15.645	2.8
mozzarella cheese	8	ounces	smoked cut	734.8188	61.7339	30.7535	40.5284
parmigiano reggiano cheese	1/4 - 1/2	cup	grated	-	-	-	-

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