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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 35 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Combine chicken broth, chives, roasted garlic, and basil in a saucepan; bring to a boil. Reduce heat and simmer. | 2. Heat vegetable oil and butter in a separate pot over medium heat; cook and stir shallot and garlic in the hot oil-butter mixture until shallot is softened, about 5 minutes. Add rice to shallot mixture; increase heat to medium-high. Cook and stir until rice is fragrant, about 2 minutes. Add wine, reduce heat to low, and simmer until wine is absorbed, about 5 minutes. | 3. Stir simmering broth mixture, 1/2 cup at a time, into rice mixture and continue to simmer until rice absorbs liquid; repeat, adding 1/2 cup of broth at a time, until all the broth is absorbed and rice is tender, 20 to 25 minutes. Stir half-and-half into risotto; fold in Gorgonzola cheese until melted. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken broth	4	cups		312.48	7.56	44.5536	10.4832
chive	2	tablespoons	chopped	1.8	0.261	0.1962	0.0438
garlic	4	cloves	roasted mashed	17.88	3.9672	0.7632	0.06
basil	4	leaves	sweet	0.46	0.053	0.063	0.0128
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
shallot	1		chopped	115.2	26.88	4.0	0.16
garlic	3	cloves	minced	17.88	3.9672	0.7632	0.06
arborio rice	1 1/2	cups		-	-	-	-
white wine	1/4	cup		-	-	-	-
half	1/4	cup		-	-	-	-
gorgonzola cheese	1/4	cup	crumbled	-	-	-	-

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