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Lemon and Mushroom Risotto

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)29.1576
Energy (kCal)635.251
Carbohydrates (g)87.6492
Total fats (g)20.7861
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In large saucepan, heat oil and cook mushrooms, shallots, garlic and pepper until vegetables are tender but not brown. | 2. Add rice and cook and stir 2 minutes more. Stir broth and wine into rice mixture and bring to a boil. Reduce heat, cover and simmer for 30 minutes (do not lift cover). Remove from heat. | 3. Stir in carrots, asparagus, Parmesan and lemon zest. Cover and let stand for 5 minutes. Add a little additional water, if necessary for the desired consistency.'. | 4. Garnish with basil or parsley. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    shiitake mushroom 1 1/2 cups sliced - - - -
    shallot 2 sliced 230.4 53.76 8.0 0.32
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    pepper 1 dash 0.251 0.064 0.0104 0.0033
    arborio rice 1 cup - - - -
    chicken stock 2 cups 172.8 16.944000000000003 12.095999999999998 5.76
    white wine 1/2 cup - - - -
    carrot 1 cut 29.52 6.8976 0.6696 0.1728
    asparagus spear 1 bunch cut - - - -
    parmesan cheese 1/4 cup grated 74.0 8.0 8.0 1.0
    lemon zest 2 teaspoons - - - -
    basil - - - -

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



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