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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the olive oil in a very large frying pan. Add the rice and sauté it gently for about 3 - 4 minutes, until it looks glossy. | 2. Add the onion, leek and pepper and cook gently, stirring often, for a few more minutes. | 3. Add the wine to the frying pan and allow it to bubble up, then cook gently until it has been absorbed, stirring frequently. | 4. Ladle about one quarter of the stock into the rice, stir, then let the rice simmer gently until the liquid has been absorbed. | 5. Add the mushrooms to the risotto with another ladleful of stock. Cook gently, adding more stock as needed until the rice is tender, it will take about 20 - 25 minutes to cook in total. | 6. Stir in the peas and Cheddar cheese, season to taste with salt and pepper, stir well and serve, garnished with basil. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
carnaroli rice	12	ounces		302.6	0.0	67.32	1.7
onion	1		chopped	64.0	14.944	1.76	0.16
leek	1		sliced	-	-	-	-
red pepper	1		deseeded chopped	1.25	0.2753	0.0584	0.0138
white wine	1	cup		-	-	-	-
vegetable bouillon cube	2	cups		302.6	0.0	67.32	1.7
mushroom	8	ounces	wiped sliced	77.1106	15.3994	5.0802	1.1113
pea	3	ounces	thawed	35.7204	6.4212	2.3814	0.1701
sharp cheddar cheese	4	ounces	grated	464.9317	2.4154	27.499000000000002	38.3512
salt black pepper			ground	302.6	0.0	67.32	1.7
basil leaf				302.6	0.0	67.32	1.7

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