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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil and butter in a large deep frying pan. Add the onion and cook gently for 5 minutes until softened. Stir in the mushrooms and garlic and cook gently for 2-3 minutes. | 2. Stir in the rice to coat with the onion and mushroom mixture. Pour in the wine and cook over a moderate heat for about 3 minutes, stirring from time to time, until the wine is absorbed. | 3. Reduce to a gentle heat. Add the tomatoes and 1/2 cups of the stock and cook for about 5 minutes until the liquid is absorbed. Pour in a further 1/2 cup of stock and continue cooking until absorbed. | 4. Repeat with the remaining stock, until it is all absorbed and the rice is creamy and tender. | 5. Stir in the parsley and half the parmesan. Season to taste. Scatter the spinach over the risotto. | 6. Cover and cook gently for 4-5 minutes until the spinach has just wilted. Serve immediately sprinkled with the remaining parmesan. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
butter	1	ounce		161.595	7.4249	5.0491	13.607999999999999
onion	1		chopped	64.0	14.944	1.76	0.16
chestnut mushroom	5	ounces	sliced	126.0833	0.0	28.05	0.7083
garlic clove	1		crushed	126.0833	0.0	28.05	0.7083
arborio rice	5	ounces		126.0833	0.0	28.05	0.7083
white wine	2/3	cup		-	-	-	-
sun tomato	4		sun-dried chopped	126.0833	0.0	28.05	0.7083
vegetable stock	2	cups		22.1	4.1106	1.0608	0.3094
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
parmesan cheese	1	ounce	grated	104.8931	11.3398	11.3398	1.4175
baby spinach	4	ounces		26.0815	4.1163	3.2432	0.4423

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