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Orzotto Con Zucca (Barley & Pumpkin Risotto)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3082.981
Energy (kCal)104378.8
Carbohydrates (g)22557.839
Total fats (g)561.92
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bring the stock to the boil in a large pan, add the barley and simmer until done, about 40 minutes. If you want you can add some chopped mushrooms to this for the last 5-10 minutes. | 2. Microwave, boil or roast the pumpkin until soft. I usually roast mine with a few sprigs of thyme for extra flavour. | 3. Put the cooked pumpkin together with the butter into a blender and process to a puree. | 4. Season to taste with salt and pepper. | 5. Add the puree to the barley and season again with salt and pepper. | 6. Just before serving mix the parmesan into the 'risotto'. | 7. Serve hot with fresh crusty bread. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    barley 140 98560.0 21761.6 2774.8 324.8
    chicken stock 2 2 172.8 16.944000000000003 12.095999999999998 5.76
    pumpkin 600 cut 2970.0 649.44 203.94 13.86
    butter 30 2565.0 117.855 80.145 216.0
    parmesan cheese 30 g grated 111.0 12.0 12.0 1.5
    salt - - - -
    black pepper ground - - - -

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



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