RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	16.045
Energy (kCal)	149.325
Carbohydrates (g)	16.3446
Total fats (g)	2.0214
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0323
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0648
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0226
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.2449
Tocopherol, delta (mg)	0.0046
Arginine (g)	0.0022
Proline (g)	0.0086
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0095
Adjusted Protein (g)	0.0000
Cystine (g)	0.0006
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	17.3425
Copper, Cu (mg)	0.0112
Maltose (g)	0.0000
Zinc, Zn (mg)	1.2134
Total lipid (fat) (g)	2.0214
Vitamin K (phylloquinone) (g)	3.2685
Cholesterol (mg)	8.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0031
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	1.0150
Folate, total (g)	11.1850
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	68.9050
Energy (kcal)	149.3250
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0448
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0006
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.6204
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.0115
Lutein + zeaxanthin (g)	9.4750
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0029
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	17.3500
Fatty acids, total saturated 16:0 (g)	0.5252
Carbohydrate, by difference (g)	16.3446
Vitamin D (IU)	0.0000
Fructose (g)	0.0056
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0050
Tyrosine (g)	0.0015
Potassium, K (mg)	246.3000
Fatty acids, total saturated 12:0 (g)	0.0572
Vitamin A, RAE (g)	16.4250
Serine (g)	0.0016
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0022
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.2008
Histidine (g)	0.0007
Isoleucine (g)	0.0022
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.1032
Water (g)	3.4896
Fatty acids, total saturated 8:0 (g)	0.0224
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	10.2350
Sodium, Na (mg)	460.1250
Iron, Fe (mg)	2.1840
Energy (kJ)	624.7350
Ash (g)	2.5994
Caffeine (mg)	0.0000
Glycine (g)	0.0026
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.0489
Fatty acids, total polyunsaturated (g)	0.0812
Vitamin E (alpha-tocopherol) (mg)	0.1073
Sucrose (g)	0.0046
Vitamin B-6 (mg)	0.0452
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0384
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0025
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.0046
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0209
Folate, food (g)	11.1850
Fatty acids, total saturated 20:1 (g)	0.0304
Fatty acids, total monounsaturated (g)	0.5820
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	6.3215
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	1.2518
Vitamin B-12 (g)	0.4400
Calcium, Ca (mg)	327.9850
Fatty acids, total saturated 10:0 (g)	0.0504
Galactose (g)	0.0008
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0025
Glutamic acid (g)	0.0049
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.1000
Vitamin E, added (mg)	0.0000
Retinol (g)	15.6000
Leucine (g)	0.0039
Folate, DFE (g)	11.1850
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	0.2125
Tryptophan (g)	0.0010
Threonine (g)	0.0016
Fatty acids, total polyunsaturated 18:1 c (g)	0.0036
Manganese, Mn (mg)	0.0250
Protein (g)	16.0450
Cryptoxanthin, beta (g)	0.0350
Fatty acids, total saturated 18:1 undifferentiated (g)	0.5060
Betaine (mg)	0.0490
Phosphorus, P (mg)	280.7400
Tocopherol, gamma (mg)	0.1221

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Australasian >> Australian >> Australian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Combine risotto, spinach, tomato (or red pepper) and seasonings in a bowl and mix well until combined. | 2. Lightly grease a mini-muffin pan or spray it with oil, spoon the mixture into the recesses until the tops are rounded, and sprinkle the risotto cakes with parmesan. | 3. Bake in a moderate oven (180ºC) for 15 to 20 minutes or until the risotto cakes are firm and golden. If serving warm, allow the risotto cakes to rest in the pan for 5 minutes before removing them from the pan. | 4. Serving Suggestions: Serve at room temperature with a salad. Or warm with grilled or BBQd meats, or as part of a vegetarian meal. If you want to serve them with a sauce, I recommend ~*Pamela*~in Winnipeg’s Mushroom Sauce for Meatballs #121093. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
risotto rice	1	cup		-	-	-	-
baby spinach	1/2	cup	chopped	-	-	-	-
tomato	1	tomatoes	used chargrilled diced used chargrilled	-	-	-	-
salt				-	-	-	-
black pepper			ground	-	-	-	-
oregano	1/2	teaspoon	dried	1.325	0.3446	0.045	0.0214
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0

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

Cooking in progress....

Risotto Cakes