RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	13.3656
Energy (kCal)	475.51
Carbohydrates (g)	37.3178
Total fats (g)	33.5354
Fatty acids, total saturated 20:0 (g)	0.0141
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2089
Fatty acids, total polyunsaturated 17:1 (g)	0.0195
Fatty acids, total trans-monoenoic (g)	0.3000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0174
Fatty acids, total saturated 4:0 (g)	0.2196
Fatty acids, total trans (g)	0.3708
Riboflavin (mg)	0.6119
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.8760
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0060
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	2.1184
Tocopherol, delta (mg)	0.0000
Arginine (g)	1.3226
Proline (g)	0.4696
Fatty acids, total polyunsaturated 18:1 t (g)	0.2673
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	4.1928
Adjusted Protein (g)	0.0000
Cystine (g)	0.1709
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.4805
Copper, Cu (mg)	0.8985
Maltose (g)	0.0000
Zinc, Zn (mg)	2.7600
Total lipid (fat) (g)	33.5354
Vitamin K (phylloquinone) (g)	10.6820
Cholesterol (mg)	33.9000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0009
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0393
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	16.5000
Folate, total (g)	72.3000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0117
Vitamin A, IU (IU)	3631.0600
Energy (kcal)	475.5100
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2616
Fatty acids, total saturated 14:1 (g)	0.1038
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2866
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0027
Sugars, total (g)	13.6016
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0710
Vitamin C, total ascorbic acid (mg)	25.4275
Lutein + zeaxanthin (g)	22.2350
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.5219
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0009
Magnesium, Mg (mg)	71.3900
Fatty acids, total saturated 16:0 (g)	4.9210
Carbohydrate, by difference (g)	37.3178
Vitamin D (IU)	18.9000
Fructose (g)	2.1523
Fluoride, F (g)	2.1100
Aspartic acid (g)	0.9066
Tyrosine (g)	0.3913
Potassium, K (mg)	658.7550
Fatty acids, total saturated 12:0 (g)	0.3153
Vitamin A, RAE (g)	283.7700
Serine (g)	0.4883
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.4913
Fatty acids, total trans-polyenoic 22:4 (g)	0.0030
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0027
Fatty acids, total saturated 22:0 (g)	0.0045
Fatty acids, total saturated 14:0 (g)	1.0848
Histidine (g)	0.2710
Isoleucine (g)	0.4039
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0564
Niacin (mg)	4.2994
Water (g)	1445.0116
Fatty acids, total saturated 8:0 (g)	0.1152
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0024
Carotene, beta (g)	1494.8650
Sodium, Na (mg)	3971.0650
Iron, Fe (mg)	2.2105
Energy (kJ)	2001.9250
Ash (g)	12.2726
Caffeine (mg)	0.0000
Glycine (g)	0.5963
Fatty acids, total trans-polyenoic (g)	0.0708
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0006
Fatty acids, total saturated 18:2 undifferentiated (g)	9.7535
Fatty acids, total polyunsaturated (g)	10.0167
Vitamin E (alpha-tocopherol) (mg)	0.3438
Sucrose (g)	6.2590
Vitamin B-6 (mg)	0.3163
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.1827
Vitamin D (D2 + D3) (g)	0.4800
Vitamin D3 (cholecalciferol) (g)	0.4800
Lysine (g)	0.3371
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0123
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	92.8200
Starch (g)	0.0000
Pantothenic acid (mg)	1.4317
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.1195
Fatty acids, total trans-polyenoic 18:3i (g)	0.0012
Thiamin (mg)	0.9463
Folate, food (g)	72.3000
Fatty acids, total saturated 20:1 (g)	0.0497
Fatty acids, total monounsaturated (g)	10.9699
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.3189
Fatty acids, total polyunsaturated 16:1 t (g)	0.0327
Fatty acids, total polyunsaturated 17:0 (g)	0.0630
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	17.2835
Fatty acids, total polyunsaturated 16:1 c (g)	0.1641
Fatty acids, total saturated (g)	10.3642
Vitamin B-12 (g)	0.0480
Calcium, Ca (mg)	275.7100
Fatty acids, total saturated 10:0 (g)	0.3174
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.4694
Glutamic acid (g)	2.2428
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0006
Carotene, alpha (g)	848.6400
Vitamin E, added (mg)	0.0000
Retinol (g)	121.5000
Leucine (g)	0.7115
Folate, DFE (g)	72.3000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0696
Fiber, total dietary (g)	6.1465
Tryptophan (g)	0.2107
Threonine (g)	0.3935
Fatty acids, total polyunsaturated 18:1 c (g)	2.1909
Manganese, Mn (mg)	0.8826
Protein (g)	13.3656
Cryptoxanthin, beta (g)	1.2200
Fatty acids, total saturated 18:1 undifferentiated (g)	10.5259
Betaine (mg)	0.1100
Phosphorus, P (mg)	429.9200
Tocopherol, gamma (mg)	0.0720

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Bring the stock to a simmer in a saucepan; keep it warm over low heat. | 2. Heat the oil and 2 tablespoons butter in a pot; add in the onion and saute over medium heat until translucent, about 5 minutes. | 3. Using a wooden spoon, stir in the rice and cook 1 minute. | 4. Add in the wine and cook just until the alcohol aroma fades, 1-2 minutes. | 5. Add 1/2 cup of the warm stock and cook/stir until the rice absorbs the liquid. | 6. Continue adding stock in 1/2 cup increments, stirring. | 7. After about 15 minutes, stir in the lemon zest and sage. | 8. Continue adding stock in 1/2 cup increments, stirring until the rice is creamy and soft but still a bit al dente, about 10 minutes more (add hot water if you run out of stock). | 9. Stir in the lemon juice and parsley and continue cooking until the lemon juice is absorbed, 1-2 minutes. | 10. Remove pot from the heat and vigorously stir in the remaining 1 tablespoon butter and 1/4 cup cheese. | 11. Add salt and pepper to taste. | 12. Stir in the heavy cream. | 13. Divide the risotto among individual soup bowls; serve immediately with more grated cheese passed around the table. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable stock	6	cups		66.3	12.3318	3.1824	0.9282
extra virgin olive oil	1	tablespoon		-	-	-	-
butter	3	tablespoons	unsalted	256.5	11.7855	8.0145	21.6
onion	1		minced	44.0	10.274000000000001	1.21	0.11
arborio rice	1 1/2	1/2		-	-	-	-
white wine	1/2	cup		-	-	-	-
lemon zest	1	teaspoon		-	-	-	-
lemon juice	2	tablespoons	squeezed	6.71	2.1045	0.1067	0.0732
sage leaf	6		minced	-	-	-	-
parsley leaf	2	tablespoons	minced	-	-	-	-
parmigiano reggiano cheese	1/4	cup	grated	-	-	-	-
salt				-	-	-	-
black pepper			ground	-	-	-	-
heavy cream	2	tablespoons		102.0	0.8220000000000001	0.852	10.824000000000002

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

Cooking in progress....

Lemon Risotto