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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring broth to a boil and keep at a bare simmer. | 2. In a large saucepan, cook onion in butter over moderately-low heat, stirring, until it is softened. | 3. Add rice, stirring with a wooden spoon, until rice is coated well with butter. | 4. Add ½ cup of broth and cook, stirring, until absorbed. | 5. Continue adding broth, ½ cup at a time, stirring constantly, and letting liquid become absorbed before adding more, until rice is tender and al dente (about 17 minutes). | 6. Add cream and stir into risotto. | 7. Remove from heat and stir in cheese and walnuts. | 8. Divide among four plates and garnish with Parmesan, parsley and walnut halves. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef broth	6	cups		100.8	0.5760000000000001	16.416	3.168
onion	1/3	cup	chopped	21.3333	4.9813	0.5867	0.0533
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
arborio rice	1 1/4	1/4		-	-	-	-
gorgonzola	1/2	cup	cut	-	-	-	-
heavy cream	1/3	cup		136.0	1.0959999999999999	1.136	14.432
walnut	3	tablespoons	chopped	360.67199999999997	0.0	0.0	40.8
walnut half	4			-	-	-	-
parmesan cheese	3	tablespoons	grated	55.5	6.0	6.0	0.75
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06

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