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Risotto alle verdure (vegetable risotto)

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)37.8944
Energy (kCal)3549.6242
Carbohydrates (g)601.7233
Protein (g)228.8089
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    Recipe Steps are not available.
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable stock 750 ml 35.0292 6.5154 1.6814 0.4904
    spring onion 2 - - - -
    carrot 2 104.96 24.5248 2.3808 0.6144
    celery 2 stalks 20.48 3.8016 0.8832 0.2176
    butter 3 tablespoons 256.5 11.7855 8.0145 21.6
    arborio rice 250 44.5 0.0 9.9 0.25
    white vermouth 100 ml 44.5 0.0 9.9 0.25
    zucchini 1/2 1.155 0.171 0.149 0.022000000000000002
    pea 75 3087.0 554.925 205.8 14.7
    beefsteak tomato 1 44.5 0.0 9.9 0.25
    pecorino cheese 50 g 44.5 0.0 9.9 0.25
    basil leaf 15 44.5 0.0 9.9 0.25

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



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