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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat broth and 2 1/2 cups water in a small saucepan over low heat; keep warm. Meanwhile, melt 2 Tbs butter in a 3-quart saucepan over medium heat. | 2. Add zucchini; season with salt and pepper. Cook, stirring often until zucchini is golden, 8 to 10 minutes. With a slotted spoon, transfer zucchini to a plate. | 3. Reduce heat to medium-low. Add onion; cook until soft, 5 minutes. Season with 1 tsp salt and 1/4 tsp pepper. Raise heat to medium. | 4. Add rice; cook, stirring, until translucent around edges, about 3 minutes. Add wine; cook until absorbed, about 2 minutes. | 5. Cook, adding 1 cup hot broth at a time (stir until almost all liquid is absorbed before adding more), until rice is tender, 25 to 30 minutes total. | 6. Add zucchini and peas; cook until peas are bright green, 2 minutes. Remove from heat. | 7. Stir in remaining tablespoon butter and Parmesan. Serve, topped with more cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken broth	2	cans	reduced sodium	-	-	-	-
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
zucchini	1 -2	inch	cut	-	-	-	-
salt pepper			ground	-	-	-	-
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
arborio rice	1 1/2	1/2		-	-	-	-
white wine	1/2	cup		-	-	-	-
pea	1	cup	thawed	41.16	7.399	2.7439999999999998	0.196
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0

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