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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. It is important to follow the steps for making real risotto so that you achieve the right texture. First heat the stock in a saucepan until simmering. Next, in a large saucepan, sauté the onion and garlic in the oil and butter for 3 minutes. | 2. Stir the rice into the onion mixture, making sure each grain is coated well in the oil, then stir in the wine. Allow the wine to evaporate then spoon in two ladlefuls of hot stock, stirring occasionally. | 3. Allow this to evaporate, then add more stock and stir again. Continue like this, ladling in the stock and stirring frequently for around 20 minutes, by which time the rice will have swelled greatly. | 4. Mix in the asparagus or beans, carrots and mushrooms, season well, and cook for 1-2 minutes more. Serve immediately in bowls with a scattering of grated cheese for garnish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable stock	4	cups		44.2	8.2212	2.1216	0.6188
red onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	2		crushed	2899.9167	0.0	645.15	16.2917
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
butter	2	tablespoons		171.0	7.857	5.343	14.4
risotto rice	1	cup		2899.9167	0.0	645.15	16.2917
white wine	3	tablespoons		-	-	-	-
asparagus spear	115		sliced blanched	2899.9167	0.0	645.15	16.2917
carrot	2		sliced blanched	104.96	24.5248	2.3808	0.6144
button mushroom	3/4	cup		2899.9167	0.0	645.15	16.2917
salt black pepper			ground	2899.9167	0.0	645.15	16.2917
parmesan cheese	50		grated	14800.0	1600.0	1600.0	200.0

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