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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Peruvian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Blend cilantro and 3 cups chicken broth. | 2. In a medium saucepan, place rice and then add cilantro and broth mixture. Cook, stirring, until rice is cooked “al dente”. | 3. In a large deep skillet, heat olive oil. Add garlic and onion and cook until golden. | 4. Add cooked rice to skillet and combine. | 5. Stir in cream, parmesan cheese and Pisco. Cook, while stirring, for 5 minutes. | 6. Add 1 cup chicken broth (or more, if necessary for a flowing consistency). | 7. Salt and pepper to taste. Serve sprinkled with chopped cilantro. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
arborio rice	2	cups		-	-	-	-
chicken broth	4 -5	cups		0.0	0.0	0.0	0.0
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
garlic	1	tablespoon	crushed	12.665	2.8101	0.5406	0.0425
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
brandy	1/4	cup		-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-
cilantro leaf	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416

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