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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a medium saucepan over medium-high, combine the rice and 2 cups water. Bring to a boil, then cover, reduce heat to simmer and cook for 20 minutes. | 2. Remove the pan from the heat, leaving it covered. The rice will not be completely cooked and there will be some water in the pan. Set aside. | 3. In a large skillet over medium-high, heat the oil. Add the onion and mushrooms, then saute until just starting to brown, about 3 to 4 minutes. Add the wine and stir vigorously for 1 to 2 minutes to deglaze the pan. When the wine comes to a simmer, add the bell pepper and the rice along with any liquid in the pan. Stir well. | 4. Add the broth and stir well. Bring to a simmer and cook, stirring frequently to prevent sticking, until the liquid has thickened and reduced, about 10 minutes. Stir in the cornstarch mixture, then cook for another minute. Stir in the cheese until melted. Season with salt and pepper. If desired, drizzle with truffle oil just before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
brown rice	1	cup		678.95	141.0625	13.949000000000002	5.92
olive oil	1/2	tablespoon		59.67	0.0	0.0	6.75
yellow onion	1		diced	44.0	10.274000000000001	1.21	0.11
mushroom	12	ounces	sliced mixed	115.6659	23.0992	7.6203	1.6669999999999998
white wine	1/2	cup		-	-	-	-
red bell pepper	1		cored diced	-	-	-	-
vegetable broth	1 1/2	cups		243.54	39.483000000000004	8.9298	5.7564
water	1/2	tablespoon		0.0	0.0	0.0	0.0
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
sea salt				-	-	-	-
black pepper			ground	-	-	-	-
oil				-	-	-	-

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