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Asparagus Risotto

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)90.8364
Energy (kCal)1025.3989
Carbohydrates (g)75.7811
Total fats (g)43.0978
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Melt the butter in the pan and add the onions on medium-low heat. | 2. Cook for 4 minutes, then add the garlic. | 3. Cook for 1 minute, then add the rice. | 4. Stir until well coated. | 5. Add 1/2 cup of stock to the rice, stirring until absorbed. | 6. Then add the asparagus. | 7. Continue adding the stock in 1/2 cup increments, stirring after each addition until the stock has been absorbed. | 8. (Should take about 20-25 minutes.) Add the cream, cheese, and basil stirring gently to combine. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2
    onion 1 chopped 64.0 14.944 1.76 0.16
    asparagus 3/4 chopped 68.0389 13.1996 7.4843 0.4082
    garlic clove 3 crushed - - - -
    arborio rice 1 1/2 1/2 - - - -
    chicken broth 4 cups 312.48 7.56 44.5536 10.4832
    cream 1/4 cup 198.0 3.99 2.178 20.808000000000003
    parmesan cheese 1 cup grated 296.0 32.0 32.0 4.0
    basil 1/4 cup chopped 1.38 0.159 0.18899999999999997 0.0384

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



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