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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the broiler to high and place the peppers on a baking sheet. Broil for 5-6 minutes, turning the peppers often, until the skin is black. | 2. Place the peppers in bowl, cover it tightly with plastic wrap and set aside for 10 minutes. | 3. When the peppers are cool enough to handle, peel off the black skin and rinse under a tap to wash off the seeds and remaining skin, chop the flesh finely and set aside. | 4. Place the chopped tomatoes with their juices in a pan and add the chopped garlic. Cook over a medium heat for 5 minutes, until thickened. | 5. In a separate saucepan, heat a little oil and gently fry the onion and celery for 5 minute, or until softened. Once soft, add the rice, cook for a further 5 minutes, then stir in the white wine and allow the alcohol to evaporate off. | 6. Add the broth, simmer over a medium heat for 20 minutes, stirring continuously until the rice has absorbed all the broth and is tender. | 7. When the rice is almost ready, add chopped peeled peppers, tomatoes, parmesan, basil and butter. Stir vigorously, until the risotto is creamy. Season with salt and pepper, finish with a drizzle of olive oil and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red pepper	2			2.5	0.5506	0.1169	0.0275
yellow pepper	2			-	-	-	-
rom tomato	4		skinned deseeded chopped	252.1667	0.0	56.1	1.4167
bulb garlic	1		peeled chopped	252.1667	0.0	56.1	1.4167
olive oil				-	-	-	-
red onion	1		chopped	64.0	14.944	1.76	0.16
celery	3	sticks	chopped	-	-	-	-
risotto rice	10	ounces		252.1667	0.0	56.1	1.4167
white wine	6	tablespoons		-	-	-	-
chicken broth	8 1/2	cups		664.02	16.065	94.6764	22.2768
parmesan cheese	5 1/2	ounces	grated	576.9122	62.3689	62.3689	7.7961
basil	16			3.2507	0.3745	0.4452	0.0905
butter	2 1/2	1/2	unsalted	213.75	9.8212	6.6788	18.0

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