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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat 1 tbsp oil in a large pan. | 2. Add the onion and garlic and cook until translucent. Add the rice and stir to coat it. | 3. Add the stock a ladle at a time until the rice is cooked but has a little bite to it, this should take about 20 minutes. | 4. Add the peas in the last 5 minutes. | 5. Take off the heat, stir in a knob of butter some black pepper and half the Parmesan. | 6. Serve scattered with pieces of the proscuitto and the rest of the Parmesan. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	2		crushed	252.1667	0.0	56.1	1.4167
risotto rice	10	ounces		252.1667	0.0	56.1	1.4167
chicken stock vegetable	6	cups		252.1667	0.0	56.1	1.4167
pea	7	ounces		83.3475	14.9827	5.5565	0.3969
butter	1/2	ounce		80.7975	3.7124	2.5246	6.803999999999999
black pepper			ground	-	-	-	-
parmesan cheese	2	ounces	grated	209.7862	22.6796	22.6796	2.8349
prosciutto	3 1/2	ounces	fried	252.1667	0.0	56.1	1.4167

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