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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Simmer stock and keep it side. | 2. In a large heavy pan, melt the butter & oil, cook garlic and onion for about 2-3 minutes, or until onion become soft and clear. | 3. Add the rice and sauté it too until it becomes translucent (this will take 7-10 minutes), stirring constantly to keep it from sticking. | 4. Deglaze with the red wine, and once the wine has evaporated completely, add tomato and a ladle of simmering broth and pour 1 cup stock. Add rest of the ingredients except blue cheese. | 5. Stir stock in the next before all the liquid is absorbed. | 6. Continue cooking, stirring and adding broth as the rice absorbs it, until the rice barely reaches the al dente stage. | 7. Add blue cheese and stir well. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	60			5130.0	235.71	160.29	432.0
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1		diced	64.0	14.944	1.76	0.16
garlic clove	2	fat	chopped	-	-	-	-
arborio rice	2	cups		-	-	-	-
tomato	1	can	chopped	40.2099	8.6898	1.9658	0.4468
red wine	1	cup		-	-	-	-
herb	2	tablespoons	mixed	-	-	-	-
bay leaf	2 -3			-	-	-	-
chicken stock vegetable	6 -7	cups	mixed	-	-	-	-
tomato chutney	3	tablespoons		-	-	-	-
kalamata olive tomato garlic	3	tablespoons	sun-dried	-	-	-	-
basil pesto	1	tablespoon		-	-	-	-
red capsicum	1/2	cup	chopped roasted	-	-	-	-
blue cheese	1	cup	grated	1185.8	11.6865	3.3565	125.195

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