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Cauliflower and Gruyere Risotto

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)109.6597
Energy (kCal)1560.3956
Carbohydrates (g)34.3111
Total fats (g)108.0831
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bring the stock to a boil. | 2. Finely chop the onion and garlic. Sauté them with the bacon bits in the hot oil. | 3. Add the rice and stir over medium heat for 1-2 minutes until lightly colored. | 4. Add the white wine. Once the liquid is absorbed, add the stock a little at a time, stirring constantly. | 5. Cook cauliflower for 10 minutes, add to the risotto and cook 10 minutes longer. | 6. Stir in cheese. Season with lemon juice, salt and pepper. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    broth 5 cups 58.75 15.04 0.0 0.0
    onion 1 64.0 14.944 1.76 0.16
    garlic clove 1 252.1667 0.0 56.1 1.4167
    bacon 5 ounces diced 591.0869 1.8144 17.8885 56.2596
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    arborio rice 10 ounces 252.1667 0.0 56.1 1.4167
    white wine 6 tablespoons - - - -
    cauliflower floret 18 ounces 252.1667 0.0 56.1 1.4167
    gruyere cheese 4 ounces grated 468.342 0.4082 33.8045 36.6736
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    salt pepper 252.1667 0.0 56.1 1.4167

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



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