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Pea and Mushroom Risotto (Vegan)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)57.1102
Energy (kCal)423.6572
Carbohydrates (g)42.5895
Total fats (g)2.531
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat the low fat cooking spray in a large heavy based sauce pan and gently fry the onion and garlic until softened. Add the rice and mushrooms, fry for a another minute. | 2. Stir in wine and simmer gently until absorbed, add the peas parsley and bay leaf stirring well. Then add more stock a little at a time, making sure the liquid is absorbed before adding more, stirring constantly. | 3. Dissolve the saffron in the last bit of the stock continue simmering until it has all been absorbed, stirring frequently to prevent sticking. Season with black pepper and parmesan and transfer to warmed serving dishes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    arborio rice 8 ounces 201.7333 0.0 44.88 1.1333
    pea 8 ounces shelled 95.2543 17.1231 6.3503 0.4536
    button mushroom 4 ounces sliced 201.7333 0.0 44.88 1.1333
    onion 1 peeled chopped 64.0 14.944 1.76 0.16
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    cooking spray low fat - - - -
    saffron strand 1/2 teaspoon 201.7333 0.0 44.88 1.1333
    bay leaf 1 - - - -
    parsley 1 tablespoon chopped 1.368 0.2405 0.1129 0.03
    black pepper - - - -
    white wine 125 - - - -
    vegetable stock 725 ml 33.8616 6.2983 1.6254 0.4741
    parmesan cheese 1 tablespoon 18.5 2.0 2.0 0.25

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



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