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Risotto with Pigeon Peas and Pulled Pork (Risotto con Gandules y Pernil)

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)34.2328
Energy (kCal)2732.3331
Carbohydrates (g)284.2
Protein (g)311.4786
  • Cuisine

    Latin American >> Caribbean >> Puerto Rican

  • Dietary Style

  • Preparation Time

    Cooking Time - 90 minutes, Preparation Time - 20 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    Recipe Steps are not available.
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork shoulder roast 2 pounds cut 806.9352 0.0 179.5204 4.5333
    salt black pepper to taste ground 806.9352 0.0 179.5204 4.5333
    extra virgin olive oil 3 tablespoons divided 806.9352 0.0 179.5204 4.5333
    chicken stock 8 cups divided 691.2 67.77600000000001 48.38399999999999 23.04
    pigeon pea 1 can drained rinsed 1054.1979 192.952 66.6942 4.5795
    onion 1/2 chopped 32.0 7.472 0.88 0.08
    arborio rice 3/4 cup 806.9352 0.0 179.5204 4.5333
    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.



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