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Portugese Risotto

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)95.2837
Energy (kCal)2125.2756
Carbohydrates (g)176.5501
Total fats (g)117.0586
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large pot, blend the olive oil, rice, chicken or veal pieces, tomatoes, garlic, onion, saffron, parsley, salt and pepper. Cook for 15 minutes, stirring occasionally. | 2. Place in a casserole and add the chicken stock. Cover and bake slowly in a 325 degree oven for 35 to 40 minutes, or until the rice has absorbed the stock. Blend in the peas and mushrooms and cook for an additional seven minutes. | 3. Serve hot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 4 1/2 tablespoons 537.03 0.0 0.0 60.75
    rice 1/4 lb uncooked 408.2336 89.9702 7.4956 0.6577
    chicken 3/4 lb boneless boneless cut 724.2016 0.442 62.3221 50.4221
    tomato 3 peeled 186.2069 41.2894 9.7151 1.6192
    garlic clove 1 - - - -
    onion 1 chopped 64.0 14.944 1.76 0.16
    saffron 1 pinch 0.1356 0.0286 0.005 0.0026
    parsley - - - -
    salt - - - -
    pepper - - - -
    chicken stock 1 cup 86.4 8.472000000000001 6.047999999999999 2.88
    pea 10 ounces cooked 119.0679 21.4039 7.9379 0.5670000000000001
    mushroom 1/4 sliced - - - -

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



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