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Risotto Pie from Leftovers!

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)32.949
Energy (kCal)400.06
Carbohydrates (g)41.458
Total fats (g)11.776
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix cold risotto with all ingredients except breadcrumbs, and season to taste. | 2. Pour into well-buttered 9" round baking dish, top with crumbs, and bake at 350 until mixture is set and edges begin to brown and crisp. | 3. Cool, cut into wedges, and serve as a side dish. Good for breakfast, too! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    risotto rice 2 cups - - - -
    vegetable 1 cup cooked 109.06 24.738000000000003 4.388999999999999 0.266
    egg 2 143.0 0.72 12.56 9.51
    parmesan cheese 1/2 cup grated 148.0 16.0 16.0 2.0
    mozzarella cheese 1/2 cup cut - - - -
    sea salt - - - -
    breadcrumb 1/2 cup - - - -

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



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