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Portofino Lamb and Artichoke Risotto

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)71.6927
Energy (kCal)854.97
Carbohydrates (g)29.7003
Total fats (g)50.0198
  • Cuisine

    Australasian >> Australian >> Australian

  • Dietary Style

  • Preparation Time

    Cooking Time - 30 minutes, Preparation Time - 20 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat the oil and butter in a large saucepan over medium heat. Stir in the onions OR shallots and saute for 2 to 3 minutes. Pour in the rice and stir well to coat, about 1 minute. | 2. Next, pour in the wine and allow it to get absorbed by the rice, about 2 to 3 minutes. Then, stir in the broth 1/2 cup at a time, waiting until the rice absorbs each 1/2 cup before adding the next 1/2 cup. Repeat this until you have used all but 1/4 cup of broth, reserving this for later. | 3. After about 20 minutes, the rice should be tender but firm. Turn off the heat. Stir in the remaining 1/4 cup of broth, the cheese, leftover lamb, garlic and artichoke hearts. Stir well to combine with the rice and serve on warm dinner plates. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2
    shallot 1/2 cup chopped 57.6 13.44 2.0 0.08
    arborio rice 2 cups uncooked - - - -
    red wine 1/2 cup - - - -
    chicken broth 6 cups heated divided 468.72 11.34 66.8304 15.7248
    asiago cheese 3/4 cup grated - - - -
    roast lamb 2 cups diced - - - -
    garlic 1 clove minced 4.47 0.9918 0.1908 0.015
    artichoke heart 1 jar marinated undrained chopped - - - -

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



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