RecipeDB

Cooking in progress....

Garlic and 3 Colour Pepper Risotto

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4.4483
Energy (kCal)320.2495
Carbohydrates (g)16.5918
Total fats (g)27.3594
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. First sauteé the onion and garlic for about 5 minutes or until the onions are translucent. | 2. Add in the peppers and fry for another 2 minutes. | 3. Add risotto and fry for around 1 minute. | 4. Add a ladel full of veg stock and add the passata. Stir until everything is mixed well. | 5. Add soy sauce, chili flakes and basil. Stir well. | 6. Add vegetable stock ladel by ladel every time it is almost absorbed into the rice until your risotto is a sticky consistency. | 7. Add cheese at just before you pour the last of your stock in and mix until the cheese has melted. | 8. And that's it! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    arborio rice 2 cups - - - -
    onion 1 64.0 14.944 1.76 0.16
    vegetable bouillon cube 2 - - - -
    bulb garlic 1 minced - - - -
    soy sauce 2 tablespoons 16.96 1.5776 2.6048 0.1824
    chili flake 1 teaspoon - - - -
    basil 1 tablespoon 0.6095 0.0702 0.0835 0.017
    bell pepper 1 cup cut - - - -
    cheddar cheese 1/2 cup - - - -
    passata 2/3 cup - - - -
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    salt pepper - - - -

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



    Similar Recipes by Processes Similar Recipes by Category Composition