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Oven-Baked Red Pepper Risotto

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)77.536
Energy (kCal)915.1738
Carbohydrates (g)103.0078
Total fats (g)23.777
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat the oven to 400°F. | 2. Heat the oil in an ovenproof pan then fry the onion for a few mins until softened. Turn up the heat, tip in the rice, stir, then fry for 1 minute more. | 3. Pour in the wine, stirring until absorbed, then pour in the tomatoes, pappers and 1 2/3 cups of the broth. | 4. Cover and bake in the oven for 25 mins until the rice is tender and creamy. | 5. Stir in the remaining broth and parsley. | 6. Serve sprinkled with parmesan if you like. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    oil 1 tablespoon 112.12799999999999 0.0 0.0358 12.7334
    onion 1 chopped 64.0 14.944 1.76 0.16
    risotto rice 10 ounces 252.1667 0.0 56.1 1.4167
    white wine 1 cup - - - -
    tomato 14 ounces chopped 71.4407 15.4391 3.4927 0.7938
    red pepper 8 ounces roasted 90.7184 19.9807 4.2411 0.9979
    vegetable broth 2 cups 324.72 52.644 11.9064 7.6752
    salt pepper 252.1667 0.0 56.1 1.4167
    flat leaf parsley 1 ounce chopped 252.1667 0.0 56.1 1.4167
    parmesan cheese - - - -

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



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