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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt the butter and oil in a pan. | 2. Add the finely chopped onion and the crushed garlic clove. | 3. Stir in the rice for 1 minute. | 4. Add all the vegetable stock and white wine. | 5. Boil and simmer for 20 mins until the liquid disappears - stirring frequently. | 6. Add finely chopped pepper and ham then cook for a few minutes longer. | 7. Lastly add lemon juice , salt and pepper plus stir in the cream to taste. | 8. NOTE: I keep some extra vegetable stock to hand so that I can add it if the mixture gets quite dry. | ---------------------------------------------------------------------------

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
onion	1			64.0	14.944	1.76	0.16
garlic clove	1	crushed		-	-	-	-
vegetable stock	450	ml		21.0175	3.9093	1.0088	0.2942
white wine	150			-	-	-	-
red bell pepper	1			-	-	-	-
risotto rice	250			-	-	-	-
prosciutto ham	125			-	-	-	-
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
single cream	2	tablespoons		-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
salt pepper				-	-	-	-

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