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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the butter and oil together in a large skillet or saucepan over medium heat. | 2. Add the onion and saute until translucent, 3 - 4 minutes. | 3. Add the rice and stir to coat in the oil and butter. | 4. Pour in the wine, then stir until all liquid is absorbed. | 5. Reduce heat to low. | 6. Add 1 cup of the broth and cook until absorbed, stirring occasionally. | 7. Add the remaining broth, 1/2 cup at a time, waiting until each portion of the broth is absorbed before adding the next. | 8. Continue this process until the rice is cooked al dente, about 40 minutes. | 9. Stir in the Parmesan, salt, and pepper. | 10. Puree 2 cups of the peas in a blender or food processor. | 11. Just before serving, stir in the pea puree until fully incorporated, then fold in the remaining whole peas. | 12. Garnish with mint sprigs, if desired. | 13. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1	tablespoon	unsalted	85.5	3.9285	2.6715	7.2
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
yellow onion	1/2		chopped	57.42	3.4191	0.4132	4.698
arborio rice	2	cups		-	-	-	-
white wine	1	cup		-	-	-	-
chicken broth	4	cups		312.48	7.56	44.5536	10.4832
parmesan cheese	1	cup	grated	296.0	32.0	32.0	4.0
kosher salt	1	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
pea	2 1/2	cups	thawed	102.9	18.4975	6.86	0.49
mint sprig				-	-	-	-

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