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Chicken Risotto

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)206.0352
Energy (kCal)1956.7726
Carbohydrates (g)104.8771
Total fats (g)77.8651
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook peas in boiling salt water for 15 minutes. | 2. Cut chicken into strips. | 3. Saute chicken in butter for 3 minutes, then add chopped shallot and cook for 2 minutes. | 4. Add 1/4 cup stock, creme fraiche and saffron, then leave to simmer for 5 minutes. | 5. Add peas. | 6. In a large pan, saute onions in butter, add rice and brown for a minute. | 7. Add 3/4 cup stock, stir well, then add rest. | 8. Once rice is cooked, add rest of butter, then cheese. | 9. Serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken breast 1 lb 780.1798 0.0 94.5741 41.9573
    shallot 1 115.2 26.88 4.0 0.16
    saffron 1 pinch 0.1356 0.0286 0.005 0.0026
    creme fraiche 2/3 cup 252.1667 0.0 56.1 1.4167
    pea 8 ounces 95.2543 17.1231 6.3503 0.4536
    onion 1/2 chopped 32.0 7.472 0.88 0.08
    chicken stock 2 cups 172.8 16.944000000000003 12.095999999999998 5.76
    butter 3 1/2 1/2 299.25 13.7498 9.3502 25.2
    parmesan cheese 2 ounces 209.7862 22.6796 22.6796 2.8349
    arborio rice 10 ounces 252.1667 0.0 56.1 1.4167
    salt pepper 252.1667 0.0 56.1 1.4167

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



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