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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring the chicken broth to a boil in a saucepan; reduce the heat, to low and cover the saucepan to keep hot. | 2. In another heavy-bottomed saucepan melt 1/4 cup butter over medium-low heat, add in onion and saute until very tender but not brown (about 8-10 minutes). | 3. Add in garlic and stir for about 2 minutes. | 4. Increase heat slightly and add in the rice; stir for 1 minute. | 5. Slowly add in 1-1/2 cups hot broth with a ladle; boil gently, stirring until the broth is absorbed. | 6. Add in another 1 cup broth, and stir until absorbed. | 7. Add in 1/2 cup broth at a time allowing the broth to absorb before adding in another 1/2 cup (do this until you have used up all of the broth) stirring frequently until the rice is tender and creamy (this should take between 25-30 minutes). | 8. Stir in 3 tablespoons butter and 1-1/4 cup (or less) grated Parmesan cheese; mix to combine. | 9. Season with salt and pepper. | 10. Transfer to a bowl and sprinkle with chopped parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken broth	5	cups		390.6	9.45	55.692	13.104000000000001
butter	1/4	cup		256.5	11.7855	8.0145	21.6
onion	1		chopped	60.0	14.01	1.65	0.15
garlic	1 -2	tablespoon	chopped	0.0	0.0	0.0	0.0
arborio rice	1 1/2	1/2		-	-	-	-
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
parmesan cheese	1 1/4	cups	grated	370.0	40.0	40.0	5.0
parsley	2 -3	tablespoons	chopped	0.0	0.0	0.0	0.0
salt black pepper				-	-	-	-

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