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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Slice the spring onion, carrot, and celery sticks thinly. | 2. Dice the zucchini and the tomato. | 3. Grate the Pecorino. | 4. Tear (don't cut) the basil leaves. | 5. Heat 2 tbsp butter in a skillet. | 6. Fry spring onion, carrot, and celery slices for about 2 minutes. | 7. Add the rice and stir until all grains are shiny. | 8. Add the vermouth and allow the rice to absorb the fluid while continuously stirring over medium heat. | 9. Add the stock bit by bit; don't add the next ladle before the previous one is fully absorbed. | 10. This should take about 20 to 25 minutes if medium-grain Arborio rice. | 11. Add the zucchini, garden peas, and tomato about 10 minutes before the rice is fully cooked. | 12. Take the pot from the fire, and add the remaining butter, cheese, and half of the basil. | 13. Add salt and pepper to taste. | 14. Allow the risotto to stand another 2-3 minutes with the cover on the pot. | 15. Serve the risotto with the remaining basil. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable stock	750	ml		35.0292	6.5154	1.6814	0.4904
spring onion	2			-	-	-	-
carrot	2			104.96	24.5248	2.3808	0.6144
celery	2	stalks		20.48	3.8016	0.8832	0.2176
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
arborio rice	250			44.5	0.0	9.9	0.25
white vermouth	100	ml		44.5	0.0	9.9	0.25
zucchini	1/2			1.155	0.171	0.149	0.022000000000000002
pea	75			3087.0	554.925	205.8	14.7
beefsteak tomato	1			44.5	0.0	9.9	0.25
pecorino cheese	50	g		44.5	0.0	9.9	0.25
basil leaf	15			44.5	0.0	9.9	0.25

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