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Capsicum and Artichoke Risotto

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)45.7718
Energy (kCal)1686.16
Carbohydrates (g)121.0234
Total fats (g)114.982
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat stock in saucepan and simmer gently. | 2. Fry onion in oil in another saucepan until softened. | 3. Add rice and garlic to onion, coat rice in oil | 4. Stir over heat 2 minutes. | 5. Add hot stock to rice, one cup at a time. | 6. Stir till stock absorbed before adding next cup. | 7. This will take 15 - 20 mins till all stock absorbed. | 8. Add other ingredients , heat through. | 9. Season and serve with parmesan on top. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    stock 5 cups 856.8 93.366 31.625999999999998 40.446
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    onion 1 diced 64.0 14.944 1.76 0.16
    arborio rice 1 1/2 1/2 - - - -
    garlic clove 2 crushed - - - -
    pesto sauce 1/2 cup 526.68 12.7134 12.3858 47.376000000000005
    artichoke 1 cup sliced - - - -
    red capsicum 3/4 cup sliced - - - -
    sun tomato 1 cup sun-dried sliced - - - -
    salt pepper - - - -
    parmesan cheese - - - -

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



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