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Baked Chicken, Lemon and Pea Risotto

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)314.7884
Energy (kCal)2137.1287
Carbohydrates (g)89.7087
Total fats (g)50.1844
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. preheat oven to 200C 400F. | 2. heat a fry pan over high heat add oil and chicken and cook for 3 mins each side or until well browned, set aside. | 3. add leeks and zest to the pan and cook for 5 mins until leeks are golden. | 4. place leek mix, rice and stock in a baking dish, cover tightly with lid or foil and bake for 20 mins. | 5. add chicken and peas to the risotto and cover tightly and bake for further 20 mins. | 6. the risotto will be quite liquid at this stage. | 7. stir the parmesan, lemon juice, mint and salt and pepper through the risotto. | 8. stir for 2 mins to thicken then serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    chicken breast fillet 3 quartered 1210.4027 0.0 269.2806 6.8
    leek 2 sliced 108.58 25.186999999999998 2.67 0.534
    lemon zest 1 tablespoon 1210.4027 0.0 269.2806 6.8
    arborio rice 2 cups 1210.4027 0.0 269.2806 6.8
    chicken stock 5 cups 432.0 42.36 30.24 14.4
    pea 1 1/2 cups 61.74 11.0985 4.1160000000000005 0.294
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    parmesan cheese 1/4 cup grated 74.0 8.0 8.0 1.0
    mint 2 tablespoons chopped 5.016 0.9587 0.3751 0.0832

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



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