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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring the broth to a steady simmer in a saucepan. | 2. In a 4-qt. dutch oven over moderate heat, heat the butter and oil (from sun-dried tomatoes). Add the onion and saute just until it begins to soften (about 2 minutes). | 3. Add the rice to the pan and stir for one minute, making sure the grains are all well coated. Add the wine and stir until it is completely absorbed. | 4. Begin to add the simmering broth one-half cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next half-cup, reserving about 1/4 cup to add at the end. Stir frequently to prevent rice from sticking. | 5. Add the sun-dried tomatoes and tomato paste after the rice has been cooking for about 10 minutes. Continue to add the broth, one-half cup at a time. | 6. After the rice is tender (about 18-25 minutes), add the final broth and the fontina, parsley and Parmesan. Stir for 1-2 minutes until cheeses are melted and combined with the rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken broth	5	cups		390.6	9.45	55.692	13.104000000000001
white wine	1/2	cup		-	-	-	-
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4
oil tomato	1	tablespoon	sundried	15.4688	2.8141	0.4047	0.2945
onion	1/3	cup	minced	21.3333	4.9813	0.5867	0.0533
arborio rice	1 1/2	1/2		-	-	-	-
sun tomato	1/2	cup	sun-dried chopped	-	-	-	-
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
fontina cheese	4	ounces	diced	441.126	1.7577	29.0304	35.3128
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
parmesan cheese	2	tablespoons	grated	37.0	4.0	4.0	0.5

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