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Vegetable Risotto (Presssure Cooker)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)46.3036
Energy (kCal)430.429
Carbohydrates (g)41.4431
Total fats (g)9.5521
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Coat pan interior with nonstick spray. Saute onions and celery, then add tomatoes and rice and cook uncovered until rice is translucent. Add chicken broth, bring to high pressure quickly, cook 5 minutes. Cool quickly under cold water. Top with cheese and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    onion 1 halved sliced 60.0 14.01 1.65 0.15
    celery rib 3 chopped - - - -
    tomato 1 can canned drained chopped 62.068999999999996 13.7631 3.2384 0.5397
    arborio rice 1 1/3 1/3 - - - -
    chicken broth 3 cups 234.36 5.67 33.4152 7.8624
    parmesan cheese 1/4 cup grated 74.0 8.0 8.0 1.0

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



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