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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the oil and onion in a large pan over a low heat. Cook, stirring occasionally, until the onion is translucent. Add the courgette and continue to cook until that is also slightly transparent. | 2. Add the rice and stir until each grain is covered with oil. | 3. Then add the liquid a ladle at a time, alternating between stock and white wine, and stirring until each ladleful has been fully absorbed before adding the next. You may not need all the liquid, or you may need a little more. You may use boiling water if you run out of stock and wine. | 4. Once the rice is cooked through and loose (the Italians call it "on the wave" to describe how liquid it should be), stir through the cooked chicken and parmesan. | 5. Season and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	100			11934.0	0.0	0.0	1350.0
onion	1		chopped	60.0	14.01	1.65	0.15
courgette	3		cut	-	-	-	-
arborio rice	400			-	-	-	-
chicken stock	400	ml		146.0767	14.3236	10.2254	4.8692
white wine	400			-	-	-	-
chicken	300		cooked	-	-	-	-
parmesan cheese	1		grated	296.0	32.0	32.0	4.0
salt pepper				-	-	-	-

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