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Risotto With Peppers and Gorgonzola

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12.9715
Energy (kCal)485.0393
Carbohydrates (g)84.5975
Total fats (g)14.2544
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat the oil in a heavy pan. Cook the shallots for 4 min., add the peppers and thyme, cook for 3 minute. | 2. Add the rice, stirring well to coat all the grains. Season. | 3. In a separate pan, pour the wine into the stock and bring to a simmer. Ladle the stock little at a time into the rice, stirring constantly. Keep going until the rice is tender with just a bit of bite. | 4. Add gorgonzola, stir until heated through and just starting to melt. Season to taste. | 5. Serve and enjoy! | ---------------------------------------------------------------------------
    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
    shallot 3 chopped 345.6 80.64 12.0 0.48
    red pepper 3 halved deseeded sliced 3.75 0.8259 0.1753 0.0412
    thyme 2 teaspoons 1.6159999999999999 0.3912 0.08900000000000001 0.0269
    arborio rice 500 - - - -
    white wine 150 - - - -
    vegetable stock 1 1/3 1/3 14.7333 2.7404 0.7072 0.2063
    gorgonzola 175 crumbled - - - -

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



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