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Squash & Golden Onion Risotto

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)10.7644
Energy (kCal)414.83
Carbohydrates (g)33.4788
Total fats (g)28.8
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat broth in one saucepan. | 2. Melt 1/4 cup butter in a large saucepan. | 3. When butter foams, add onion and garlic. Saute over med. heat until pale yellow. | 4. Add squash and sage; cook until starting to become tender. | 5. Add wines and reduce. | 6. Add balsamic vinegar and lower heat. | 7. And rice, mix well. | 8. When rice is coated, stir in 1-2 ladles of broth, cook until absorbed. | 9. Continue this routine for 15-20 min. | 10. Season with pepper. Serve with Parmesan. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    broth 5 cups 58.75 15.04 0.0 0.0
    butter 1/4 cup 342.0 15.714 10.686 28.8
    onion 3 halved sliced - - - -
    garlic 2 -4 cloves chopped 0.0 0.0 0.0 0.0
    squash 2 -3 seeded peeled cut 0.0 0.0 0.0 0.0
    sage 1 teaspoon - - - -
    white wine 3/4 cup - - - -
    red wine 1/4 cup - - - -
    balsamic vinegar 1 tablespoon 14.08 2.7248 0.0784 0.0
    arborio rice 1 1/2 1/2 - - - -
    pepper - - - -
    parmesan cheese - - - -

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



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