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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Steam broccoli, zucchini, yellow squash and bell pepper for 3 minutes or until crisp tender. | 2. Rinse with cold water and set aside. | 3. Heat chicken broth in a small saucepan, bring to a boil and then place on low heat. | 4. Heat olive oil in a large sauce pan, then add onions. | 5. Sauté onions for about 3 minutes. | 6. Add rice and coat with olive oil, onion mixture. | 7. Add wine/water and stir until almost all liquid is absorbed. | 8. Add 1/2 cup of hot broth and stir until absorbed, continue to add the broth 1/2 cup at a time, allowing the broth to absorb before each addition. | 9. Continue to stir. | 10. This takes about 20 minutes. | 11. After liquid is absorbed, remove from heat and stir in cheese, add steamed vegetables and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
broccoli floret	2	cups		-	-	-	-
zucchini	1	cup	chopped	21.08	3.8564	1.5004	0.3968
yellow squash	1	cup	chopped	-	-	-	-
red bell pepper	1	cup	chopped	-	-	-	-
chicken broth	2 1/2	cups		195.3	4.725	27.846	6.5520000000000005
extra virgin olive oil	1	tablespoon		-	-	-	-
onion	2	tablespoons	chopped	8.0	1.868	0.22	0.02
grain rice	1/2	cup		-	-	-	-
white wine	1/4	cup		-	-	-	-
parmesan cheese	1/3	cup	grated	98.6667	10.6667	10.6667	1.3333

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