RecipeDB

Cooking in progress....

Risotto

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)31.6219
Energy (kCal)483.7333
Carbohydrates (g)53.4341
Total fats (g)17.5315
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix the water and chicken soup powder and bring to a boil. It's better to prepare just a little extra rather than too little. Lower the heat and maintain a simmer. | 2. Melt the butter in a pan and saute the onion and celery in it for 2 to 3 minutes, until translucent but not browned. Add the rice and stir for one minute to thoroughly coat the rice with oil. Don't break the rice. | 3. Add half the wine and stir constantly until it is absorbed. | 4. Pour in the simmering chicken stock, 1/2 cup at a time, stirring after each addition until it is absorbed. It should take about 18 to 20 minutes to cook the rice. Reduce the stock added toward the end and increase the frequency, tasting for the point where it is tender but al dente. | 5. Remove the risotto from the heat and quickly stir in the last of the wine as well as the grated cheese and the peas. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    water 5 cups 0.0 0.0 0.0 0.0
    vegetarian chicken soup mix 2 tablespoons - - - -
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    onion 1 minced 64.0 14.944 1.76 0.16
    celery 1 stalk minced 10.24 1.9008 0.4416 0.1088
    risotto rice 1 1/2 1/2 - - - -
    white wine 1 cup - - - -
    parmesan cheese 2/3 cup grated 197.3333 21.3333 21.3333 2.6667
    pea 1 cup 41.16 7.399 2.7439999999999998 0.196

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



    Similar Recipes by Processes Similar Recipes by Category Composition