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Mushroom and Tomato Ragout With Risoni

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)238.68
Carbohydrates (g)-
Total fats (g)27.0
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat the oil in a large frying pan over medium heat. Add the leek &. | 2. garlic & cook, stirring constantly, for 3-4 minutes or until the leek. | 3. is soft. | 4. Add the mushrooms & cook, stirring frequently, for 2-3 minutes or. | 5. until the mushrooms are just tender. | 6. Stir in the tomatoes, water & risoni. Reduce the heat to mediumlow. | 7. & simmer, stirring occasionally, for 12-15 minutes or until the. | 8. risoni is tender. | 9. Remove from heat & stir in the basil. Season with salt & pepper. | 10. Serve with sliced crusty bread. | ---------------------------------------------------------------------------
    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
    leek 1 halved trimmed sliced - - - -
    garlic clove 2 crushed - - - -
    button mushroom 500 halved - - - -
    italian tomato 800 chopped - - - -
    water 1 cup 0.0 0.0 0.0 0.0
    pasta 2/3 cup - - - -
    basil leaf 1/2 cup - - - -
    black pepper ground - - - -

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



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