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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the stock in a saucepan and keep hot over low heat. | 2. Heat the olive oil over medium heat in a separate medium-sized pot. | 3. Add the onion and cook until it turns translucent, about 5 minutes. | 4. Add the garlic and cook 1 minute more. | 5. Add the rice to the onion mixture, stir and turn the heat to low. | 6. Add about 1 cup of the hot stock to the rice mixture, and stir slowly until the stock is absorbed. | 7. Continue to add the stock 1 cup at a time, stirring slowly, letting the rice absorb the stock before adding more. | 8. The risotto is cooked when it is creamy on the outside and slightly firm (al dente) in the center, about 20 to 25 minutes in all. | 9. Stir in half of the Parmesan cheese and half of the sun-dried tomatoes. | 10. Season with salt and pepper to taste. | 11. If the risotto is too thick, add a little more stock until it becomes creamy. | 12. Divide the risotto into serving dishes and sprinkle with the remaining cheese and sun-dried tomatoes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken broth	3	cups	low sodium	234.36	5.67	33.4152	7.8624
olive oil	2	teaspoons		79.56	0.0	0.0	9.0
onion	1/3	cup	diced	21.3333	4.9813	0.5867	0.0533
garlic	1	teaspoon	minced	4.172	0.9257	0.1781	0.013999999999999999
arborio rice	1	cup		-	-	-	-
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
salt				-	-	-	-
black pepper			ground	-	-	-	-
sun tomato	2/3	cup	rehydrated chopped sun-dried	-	-	-	-

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