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Baked Asparagus and Spinach Risotto (Cooking Light)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)59.7456
Energy (kCal)641.6729
Carbohydrates (g)49.458
Total fats (g)24.6097
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 400°. | 2. Heat oil in a Dutch oven over medium heat. | 3. Add onion and cook 4 minutes or until tender. | 4. Add rice and stir well, then stir in spinach, broth, salt, and nutmeg. | 5. Bring the mixture to a simmer and cook 7 minutes. | 6. Stir in 1/4 cup cheese. | 7. Cover and bake at 400° for 15 minutes. | 8. Stir in asparagus and sprinkle with 1/4 cup cheese. Add the additional cup of broth if needed. | 9. Cover and bake an additional 15 minutes or until liquid is almost absorbed. | ---------------------------------------------------------------------------
    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
    onion 1 cup chopped 64.0 14.944 1.76 0.16
    arborio rice 1 cup uncooked - - - -
    spinach leaf 4 ounces 32.8854 4.7741 4.1163 0.6464
    chicken broth 3 cups reduced sodium fat free 234.36 5.67 33.4152 7.8624
    salt 1/4 teaspoon - - - -
    nutmeg 1/4 teaspoon ground 2.8875 0.2711 0.0321 0.1997
    parmesan cheese 1/2 cup grated divided 148.0 16.0 16.0 2.0
    asparagus 1 1/2 cups sliced 40.2 7.7988 4.422 0.2412

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



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