RecipeDB

Cooking in progress....

Risotto Verde

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)51.9096
Energy (kCal)640.8083
Carbohydrates (g)42.5854
Total fats (g)29.8575
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pour the stockinto a large saucepan and bring to a boil. | 2. Reduce heat to a simmer. | 3. Meanwhile, heat the olive oil in a separate pan and saute the garlic and leeks for 2-3 minutes until softened. | 4. Stir in the rice and cook for a couple of minutes until well coated. | 5. Pour in half of the wine and a little of the hot stock into the rice. | 6. Cook over a gentle healt until all of the liquid has been absorbed. | 7. Add the remaining stock and wine and cook over a low heat for about 25 minutes or so or until the rice is creamy. | 8. Stir in the chopped mixed herbs and spinach. | 9. Season and cook for 2 minutes. | 10. Stir in the yogurt with the shredded leek and serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable stock 7 1/2 cups 82.875 15.4148 3.978 1.1602
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    garlic 2 cloves crushed 8.94 1.9836 0.3816 0.03
    leek 2 shredded 108.58 25.186999999999998 2.67 0.534
    arborio rice 1 1/4 1/4 201.7333 0.0 44.88 1.1333
    white wine 1 1/4 1/4 - - - -
    herb 4 tablespoons chopped mixed - - - -
    baby spinach leaf 8 ounces 201.7333 0.0 44.88 1.1333
    plain yogurt 3 tablespoons unsweetened - - - -
    salt pepper 201.7333 0.0 44.88 1.1333
    leek shredded 108.58 25.186999999999998 2.67 0.534

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



    Similar Recipes by Processes Similar Recipes by Category Composition