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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 25 minutes, Preparation Time - 35 minutes

• Source

  All Recipes

| 1. Heat olive oil in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in the rice, and stir until the rice is coated in oil and has started to toast, 3 to 4 minutes. Reduce the heat to medium and stir in the celery and white wine. | 2. Cook and stir until the wine has mostly evaporated, then stir in one third of the boiling chicken stock; continue stirring until incorporated. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. Add the broccoli, peas, zucchini, and green beans during the last 7 minutes of cooking, and cook until tender. Stir in the feta cheese and parsley before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		diced	64.0	14.944	1.76	0.16
garlic	1	clove	crushed	4.47	0.9918	0.1908	0.015
arborio rice	1	cup		-	-	-	-
celery	1	stalk	diced	10.24	1.9008	0.4416	0.1088
white wine	1/3	cup		-	-	-	-
chicken stock	4	cups	boiling	345.6	33.888000000000005	24.191999999999997	11.52
broccoli floret	1	cup		-	-	-	-
sugar snap pea	3/4	cup halved		-	-	-	-
zucchini	1	cup	sliced	-	-	-	-
green bean	1	cup	cut	31.0	6.97	1.83	0.22
feta cheese	1/3	cup	crumbled reduced fat	132.0	2.045	7.105	10.64
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06

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