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Baked Risotto With Goat Cheese and Corn

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)68.9746
Energy (kCal)1328.363
Carbohydrates (g)133.9872
Total fats (g)57.7106
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 375 degrees. | 2. Combine rice, stock, garlic and garlic powder in 2- or 3-quart casserole dish. | 3. Cover and bake for 60 minutes, stirring every 15 minutes. At third stirring, add wine. Continue to cook until rice is creamy. | 4. Stir in goat cheese and corn. Place in serving bowls and top each with Parmesan. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    arborio rice 1 1/4 1/4 - - - -
    vegetable broth 4 cups 649.44 105.288 23.8128 15.3504
    white wine 1/2 cup - - - -
    garlic clove 2 diced - - - -
    goat cheese 4 ounces crumbled 512.568 2.4608 34.6097 40.3591
    corn kernel 1/2 cup 92.355 18.2384 2.5521 1.0011
    garlic salt - - - -
    parmesan cheese 1/4 cup 74.0 8.0 8.0 1.0

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



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