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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In an oven-proof, greased (or non-stick) casserole dish combine rice, rosemary, allspice and pepper. Pour over applejuice and warm broth. | 2. Cover pan with aluminium foil and bake in the pre-heated oven at 180°C/350°F for 25 minutes. | 3. Meanwhile heat oil in a skillet and sautee onion and garlic clove until lightly browned. Add vegetables of your choice and sautee until nearly done. Set aside. | 4. After the rice has baked for 25 minutes, remove from the oven, uncover and add vegetables. Sprinkle with cheese and bake (uncovered) for another 10 minutes. | 5. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
risotto rice	200		used	-	-	-	-
rosemary	2	sprigs	minced	-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
allspice	1	pinch		0.3123	0.0856	0.0072	0.0103
vegetable broth	400			64944.0	10528.8	2381.28	1535.04
apple juice	100	ml		48.2188	11.8451	0.1048	0.1363
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
onion	2		diced	128.0	29.888	3.52	0.32
vegetable choice	200	g	chopped	102.0	20.08	4.26	0.42
parmesan cheese	50		grated	14800.0	1600.0	1600.0	200.0
aluminum foil				-	-	-	-

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