Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 35 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. In a large saucepan, bring the vegetable stock to a simmer. While the stock is heating, drain the sun-dried tomatoes and reserve the oil. Chop the tomatoes coarsely and set them aside. | 2. In a large frying pan, warm 2 tablespoons of oil from the tomatoes, add onion and saute until translucent; about 6 minutes. | 3. Add rice to the frying pan and stir until white spots appear in the center of the grains; about 1 minute. Spoon a ladleful of vegetable stock into the frying pan and cook the mixture on low until all the stock is absorbed; about 2 minutes. Continue adding the stock, a ladleful at a time until the rice is tender and the mixture is creamy, approximately 20 to 25 minutes. | 4. Add the mozzarella cheese, Parmesan cheese, sun-dried tomatoes, 2 tablespoons of the remaining oil from the tomatoes, chopped basil, and salt and pepper. Mix well and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable stock	5 1/2	cups		60.775	11.3042	2.9172	0.8509
tomato	1/3	cup	oil-packed sun-dried	13.8	3.06	0.72	0.12
onion	1		chopped	64.0	14.944	1.76	0.16
arborio rice	2	cups		-	-	-	-
mozzarella cheese	1	cup	shredded	-	-	-	-
parmesan cheese	1	cup	grated	296.0	32.0	32.0	4.0
basil	1/4	cup	chopped	1.38	0.159	0.18899999999999997	0.0384
salt pepper	to taste			-	-	-	-

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