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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Saute garlic in olive oil in a large skillet. | 2. Add onion and half the butter. | 3. Remove the garlic once it has turned brown. | 4. Add the herbs. | 5. Add the spinach. | 6. Salt to taste. | 7. Cover the skillet until the spinach reduces in half. | 8. Add the rice. | 9. Ladle in the broth as rice absorbs the liquid. | 10. Add the gorgonzola and pepper 3 minutes before the rice is completely cooked. | 11. Add parmesan and butter just before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
risotto rice	350			-	-	-	-
spinach	1/2			16.5	2.925	1.65	0.225
parsley	1	pinch		0.0281	0.0049	0.0023	0.0006
basil	1	bunch	chopped	-	-	-	-
mint	1	bunch	chopped	-	-	-	-
onion	1	teaspoon	chopped	1.3333	0.3113	0.0367	0.0033
garlic clove	1			-	-	-	-
extra virgin olive oil	3	tablespoons		-	-	-	-
butter	100			8550.0	392.85	267.15	720.0
gorgonzola	150			-	-	-	-
parmesan cheese	50		grated	14800.0	1600.0	1600.0	200.0
vegetable broth	1 1/2	1/2		243.54	39.483000000000004	8.9298	5.7564
salt pepper				-	-	-	-

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