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Oven Baked Artichoke Risotto

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)25.7879
Energy (kCal)423.4865
Carbohydrates (g)36.9484
Total fats (g)20.1441
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Set oven to 400 degrees F. | 2. Prepare a medium oven-proof saucepan with a tight-fitting lid. | 3. In a large bowl combine the soup with chicken stock, milk, Parmesan cheese and black pepper until well combined; set aside. | 4. In the saucepan melt butter over medium heat. | 5. Add in onion and cook for about 4 minutes or until translucent. | 6. Add in rice and stir for 2 minutes. | 7. Add in the soup mixture and drained,chopped artichokes; stir with wooden spoon to combine. | 8. Cover with a lid and place in the oven. | 9. Bake for about 15 minutes; stir well then place back in the oven for 10 minutes with the lid on. | 10. Remove the lid; stir and continue baking for 10 minutes. | 11. Season with more Parmesan cheese is desired. | 12. Let stand for about 5 minutes before serving (the mixture will thicken up more upon standing). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    onion 1/3 cup chopped 21.3333 4.9813 0.5867 0.0533
    arborio rice 1 cup uncooked - - - -
    cream asparagus soup 1 can undiluted - - - -
    chicken stock 1 1/2 cups 129.6 12.708 9.072000000000001 4.32
    half 1 cup - - - -
    parmesan cheese 1/3 cup grated 98.6667 10.6667 10.6667 1.3333
    black pepper 1/2 teaspoon ground 2.8865 0.7354 0.1195 0.0375
    artichoke heart 1 can drained chopped - - - -

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



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