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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat 1 tbsp oil over medium-high heat. Add pancetta and cook until crispy. Remove pancetta with a slotted spoon, reserving fat. | 2. Add 3 tbsp oil to pan. Add onion and sweat until limp. Add rice and stir until well coated and rice is opaque. | 3. Add wine and stir constantly until the liquid is nearly fully absorbed. | 4. Add tomato juice, 1 cup at a time, stirring constantly. When the liquid is nearly fully absorbed, add the next cup. Continue cooking and stirring until rice is al dente - just barely tender - and the sauce is thick and creamy. | 5. Add Asiago cheese and basil. Stir well and serve. Garnish with pancetta, a few shavings of Asiago and a small sprig of basil. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	4	tablespoons	divided	477.36	0.0	0.0	54.0
pancetta	1/4		diced	6.3042	0.0	1.4025	0.0354
red onion	1		minced	64.0	14.944	1.76	0.16
arborio rice	1 1/2	1/2		6.3042	0.0	1.4025	0.0354
red wine	2	cups		-	-	-	-
salt	1	pinch		-	-	-	-
black pepper	1	pinch		0.3608	0.0919	0.0149	0.0047
tomato juice	4 -5	cups	heated	0.0	0.0	0.0	0.0
asiago cheese	1/2	cup	grated	6.3042	0.0	1.4025	0.0354
basil leaf	1/4	cup	minced	6.3042	0.0	1.4025	0.0354

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