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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a heavy saucepan. Add the onion and cook over low heat until soft, about 3 minutes. Add the rice and cook, stirring, another 3 minutes. | 2. Meanwhile, bring the stock to a boil in another saucepan. Reduce the heat and keep it at a simmer. | 3. Slowly add 1 cup of the hot stock to the rice, stirring constantly. Continue to stir, allowing the rice to simmer. When the stock has been absorbed, add 1/2 cup and allow it to simmer, stirring well until it has been absorbed. Continue adding the broth 1/2 cup at a time, stirring constantly, until almost all the broth has been added. | 4. Add the pesto and continue cooking, adding the remaining broth in 1/4 cup amounts, stirring constantly, until the rice is slightly creamy and tender. Altogether, the rice should cook for about 25 to 30 minutes. When all the broth has been absorbed, stir in the Parmesan, walnuts, and black pepper. Serve immediatlely. Enjoy! | 5. Note:. | 6. You may substitute parsley pesto or some other pesto for the basil for a nice variation. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	3/4	cup	chopped	48.0	11.208	1.32	0.12
arborio rice	1	cup		-	-	-	-
chicken broth	4	cups		312.48	7.56	44.5536	10.4832
basil pesto	3	tablespoons		-	-	-	-
parmesan cheese	3/4	cup	grated	222.0	24.0	24.0	3.0
walnut	1/2	cup	chopped toasted	963.56	0.0	0.0	109.0
black pepper			ground	-	-	-	-

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