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Italian Black Bean & Zucchini Risotto

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)93.0604
Energy (kCal)1579.8165
Carbohydrates (g)266.7636
Total fats (g)19.7496
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In large deep skillet over medium heat, heat oil. | 2. Add rice; stir to coat with oil. | 3. Stir in 4 cups water and salt; bring to a boil. | 4. Reduce heat; cover and simmer about 15 to 18 minutes, until most of the liquid is absorbed. | 5. Stir black beans, zucchini, salsa, 1 cup cheese and cilantro into rice mixture. | 6. Cover; cook about 8 minutes, until zucchini is tender. | 7. Sprinkle with the remaining 1/2 cup cheese. | 8. Remove from heat, cover and let stand 4 minutes, until cheese is melted. | 9. Serve with sour cream and green onions. | ---------------------------------------------------------------------------
    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
    grain white rice 2 cups - - - -
    salt 1/4 teaspoon - - - -
    black bean 15 ounces rinsed drained 1450.0765 265.1812 91.8524 6.0384
    zucchini 2 sliced 6.72 0.9952 0.8672 0.128
    chunky salsa 1 cup 3.68 0.5872 0.3408 0.0832
    cheddar cheese 1 1/2 cups shredded low-fat divided - - - -
    cilantro 1/4 cup chopped 3.68 0.5872 0.3408 0.0832
    cream sour - - - -
    green onion chopped - - - -

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



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