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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix together the garlic, parsley, and lemon zest in a bowl. | 2. Set aside. | 3. Put the saffron in a small bowl with 1 tbsp boiling water and let stand while saffron is infused. | 4. Melt the butter in a heavy frying pan, and gently cook the onion until soft and golden, about 5 minutes. | 5. Stir in the rice and cook for about 2 minutes, until it becomes translucent. | 6. Add the wine and saffron mixture and cook for several minutes until all the wine is absorbed. | 7. Added 2 1/2 cups of the stock to the pan, and simmer gently until the stock is absorbed. | 8. Stir frequently. | 9. Gradually add more stock, a ladle at a time, until the rice is tender. | 10. (The rice may be tender and creamy before you've added all the stock, so add it slowly toward the end of the cooking time.) Season the risotto with the salt and pepper and transfer to a serving dish. | 11. Sprinkly lavishly with shavings of Parmesan cheese and the garlic and parsley mixture. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic	2	cloves	crushed	8.94	1.9836	0.3816	0.03
parsley	4	tablespoons	chopped	5.472	0.9622	0.4514	0.1201
lemon zest	1		grated	-	-	-	-
saffron strand	1	teaspoon		-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4
onion	1		chopped	60.0	14.01	1.65	0.15
arborio rice	1 1/2	1/2		-	-	-	-
white wine	2/3	cup		-	-	-	-
vegetable stock	4	cups		44.2	8.2212	2.1216	0.6188
parmesan cheese				-	-	-	-
salt black pepper			ground	-	-	-	-

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