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Spinach, Mushroom, and Chicken Risotto for Rice Cooker

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)149.1893
Energy (kCal)1220.5398
Carbohydrates (g)37.07
Total fats (g)52.6197
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Add spinach, rice, and liquid to rice cooker bowl and turn to COOK mode. | 2. While the rice cooks, heat olive oil in a saute pan. | 3. Sauté chicken on all sides, until no longer pink in the center. Remove pan from heat and set aside. | 4. When cooker switches to KEEP WARM, stir in chicken, mushrooms and cheese. | 5. Replace lid and let rice steam for another 5 minutes on KEEP WARM setting. | 6. Season to taste with freshly ground black pepper and kosher salt. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    extra virgin olive oil 1 tablespoon - - - -
    pepper - - - -
    salt - - - -
    chicken breast 1 lb skinless cut 780.1798 0.0 94.5741 41.9573
    spinach 4 cups washed 132.0 23.4 13.2 1.8
    chicken broth 3 cups 234.36 5.67 33.4152 7.8624
    parmesan cheese 1/4 cup grated 74.0 8.0 8.0 1.0
    grain rice 1 cup - - - -
    mushroom 1 sauteed - - - -

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



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