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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Hold the broth warm in a saucepan. Heat oil in a separate pot, add onions and cook 3 minutes or until onions are soft. Add rice to onions and stir for 2 minutes. Add white wine and let evaporate. | 2. Add broth, about 1/2 cup at a time, stirring frequently. Wait until each additional 1/2 cup is almost completely absorbed by the rice. Continue to add until all of the broth has been used, or until the risotto is cooked to desired doneness. | 3. Turn off heat, add butter, Parmesan cheese and all herbs. Stir to combine with rice/risotto. Transfer to large bowl and garnish with parsley. Serve immediately. Finished risotto should be creamy and rice is firm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/4	cup		477.36	0.0	0.0	54.0
yellow onion	1/2	cup	chopped	57.42	3.4191	0.4132	4.698
arborio rice	1 1/2	1/2		-	-	-	-
white wine	1/2	cup		-	-	-	-
chicken broth	5	cups		390.6	9.45	55.692	13.104000000000001
butter	2	tablespoons		171.0	7.857	5.343	14.4
parmesan cheese	1/2	cup		148.0	16.0	16.0	2.0
salt black pepper				-	-	-	-
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
oregano	1	tablespoon	chopped	7.95	2.0676	0.27	0.1284
basil	1	tablespoon	chopped	0.6095	0.0702	0.0835	0.017
salt black pepper				-	-	-	-
parsley			chopped	1.368	0.2405	0.1129	0.03

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