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Baked Artichoke and Pesto Risotto

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)20.0489
Energy (kCal)500.14
Carbohydrates (g)38.2447
Total fats (g)29.608
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 200°C. | 2. Heat passata and stock in pot - bring to boil. | 3. Cook onion in olive oil till softened in frypan. | 4. Add rice and artichokes to onion and stir for 1 -2 minutes. | 5. Add pesto to hot tomato liquid - stir to combine. | 6. Put contents of both pots into a casserole with lid. | 7. Bake 35 minutes. | 8. Remove lid and stir a few times then re-cover and bake 5 -10 mins more. | 9. Season and add some grated parmesan and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato passata 2 cups - - - -
    chicken stock 2 cups 172.8 16.944000000000003 12.095999999999998 5.76
    onion 1 chopped 64.0 14.944 1.76 0.16
    arborio rice 1 1/2 1/2 - - - -
    artichoke 1 can sliced - - - -
    pesto sauce 4 tablespoons 263.34 6.3567 6.1929 23.688000000000002
    parmesan cheese - - - -

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



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