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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring the stock to a boil in a pot. | 2. Add the wine, reduce the heat and simmer. | 3. Heat the oil in a large pan or wok. | 4. Gently fry the onion and garlic until soft but not brown, 2 minutes. | 5. Then add the rice and stir fry until the grains are translucent and coated with oil. | 6. Add a ladle of stock, adjust the heat to maintain a gentle boil and stir until the liquid is mostly absorbed. | 7. Keep adding the stock, a ladle at a time, and stir constantly until the rice is almost cooked, 15 minutes. | 8. Add the spinach and more stock and boil, stirring, until the rice is cooked. Risotto rice should retain a bite but the mixture should be of a soft, dropping consistency. | 9. Season to taste with salt, pepper and nutmeg. | 10. Serve straight from the pan. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable stock	5	cups		55.25	10.2765	2.6519999999999997	0.7735
white wine	5	tablespoons		-	-	-	-
baby spinach	5	ounces	rinsed chopped	126.0833	0.0	28.05	0.7083
extra virgin olive oil	4	tablespoons		126.0833	0.0	28.05	0.7083
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
garlic clove	2		chopped	126.0833	0.0	28.05	0.7083
arborio rice	1 3/4	3/4		126.0833	0.0	28.05	0.7083
salt				-	-	-	-
black pepper			ground	-	-	-	-
nutmeg			ground	-	-	-	-

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