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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat butter in a wide shallow saucepan. Cook onion until soft and golden. Add rice and stir for 2 - 3 minutes. | 2. Pour in wine and increase heat, stirring until wine has been absorbed. drink remainder of bottle while stirring. | 3. Add one third of the hot stock and cook until it has been absorbed, keep remaining stock hot. | 4. Repeat until all stock is gone, make sure your stir constantly. The risotto should be wet and creamy. | 5. Serve topped with the cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	25			2137.5	98.2125	66.7875	180.0
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1		chopped	64.0	14.944	1.76	0.16
risotto rice	325			-	-	-	-
white wine	150			-	-	-	-
vegetable stock	900	ml		42.0351	7.8185	2.0177	0.5885
parmesan cheese	25		shaved	7400.0	800.0	800.0	100.0

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