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Velvet Vanilla Sweet Cream Risotto

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4679.88
Energy (kCal)91080.75
Carbohydrates (g)7076.49
Total fats (g)4931.655
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 150 degrees centigrade. | 2. Place the milk, cream and sugar in a pan. | 3. Split the vanilla pod and scrape the seeds into the pan, add the pod, then bring to the boil. | 4. Remove from the heat. | 5. Meanwhile, place the rice in a 1. | 6. 75 Ltr pie dish. | 7. Remove and discard the pod then pour the hot cream mixture over the rice. | 8. Dot the top with butter and bake for 1. | 9. 5-2 hours, stirring occasionally, until thick and creamy. | 10. Serve warm or chilled. | 11. A little extra drizzling of chilled pouring cream is really nice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    milk 600 89304.0 6997.92 4611.6 4787.28
    double cream 450 ml 66.75 0.0 14.85 0.375
    golden caster sugar 75 g 66.75 0.0 14.85 0.375
    vanilla pod 1 66.75 0.0 14.85 0.375
    risotto rice 100 66.75 0.0 14.85 0.375
    butter 20 1710.0 78.57 53.43 144.0

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



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