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Pistachio Risotto With Saffron

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)92.849
Energy (kCal)1221.266
Carbohydrates (g)48.2237
Total fats (g)72.9579
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Melt butter, margarine or olive oil in a large skillet over medium-heigh heat; add garlic and saute for 30 seconds to 1 minute. | 2. Remove garlic from skillet. | 3. Discard. | 4. Now, add onion, and saute 5 minutes. | 5. Add saffron, and saute 1 minute. | 6. Add rice, and cook, stirring constantly, 2 minutes. | 7. Reduce heat to medium; add vermouth and 2 cups chicken broth. | 8. Cook, stirring constantly, until liquid is absorbed. | 9. Repeat procedure with remaining broth, 1/2 cup at a time. | 10. Cooking time is 30-45 minutes. | 11. Remove from heat, stir in cheese and pistachios. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    margarine 1/4 cup unsalted 405.51599999999996 0.5076 0.5076 45.402
    garlic clove 1 chopped discarded - - - -
    yellow onion 1 chopped - - - -
    saffron thread 1 teaspoon - - - -
    arborio rice 1 3/4 3/4 - - - -
    white vermouth 1 cup - - - -
    chicken broth 5 cups low sodium 390.6 9.45 55.692 13.104000000000001
    parmesan cheese 1 cup grated 296.0 32.0 32.0 4.0
    pistachio 3 tablespoons chopped 129.15 6.2661 4.6494 10.4519

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



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