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Risotto With Baby Beetroot

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.905
Energy (kCal)643.02
Carbohydrates (g)13.095
Total fats (g)64.5
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Chop off beetroot leaves leaving 2cm stems and wash. | 2. Steam boil or bake for about 20 minutes. | 3. Beets are cooked when they can be easily pierced with a skewer. | 4. Allow to cool and peel off skins and chop into fine cubes. | 5. Wash hands and put beets aside. | 6. Heat stock until just boiling. | 7. Heat oil in a heavy based saucepan and sweat the eschalots or onion until soft. | 8. Add rice and stir to coat with oil. | 9. Add wine and keep stirring until the wine has evaporated. | 10. Turn down heat and add beetroot and a good ladle of stock. | 11. Adjust heat so that rice simmers, adding more stock as the liquid is absorbed. | 12. This will take 16-18 minutes. | 13. Taste foe seasoning. | 14. When risotto is cooked al dente, add butter and fresh parmesan and stir well. | 15. Allow to sit for one minute and serve with parmesan slithers and freshly snipped chives on top. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    baby beet 1 bunch - - - -
    chicken stock beef 1 good - - - -
    olive oil 3 tablespoons 358.02 0.0 0.0 40.5
    shallot 2 -3 chopped - - - -
    arborio rice 500 - - - -
    white wine 1/2 cup - - - -
    parmesan cheese grated - - - -
    butter 50 g unsalted 285.0 13.095 8.905 24.0
    salt pepper - - - -
    chive - - - -

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



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