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authorSzymon Szukalski <szymon@skas.io>2024-11-25 14:28:36 +1100
committerSzymon Szukalski <szymon@skas.io>2024-11-25 14:28:36 +1100
commit0fb3b92b04e48c8e7f9bb2c005541342a5d7ee0c (patch)
tree35ba1fb3d3aec4dbc94800657af28869e1fceb05 /Recipes/Oven-Baked Mushroom Risotto.html
parent430490952c4f1ccdfce10181650ed2b56f490087 (diff)
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diff --git a/Recipes/Oven-Baked Mushroom Risotto.html b/Recipes/Oven-Baked Mushroom Risotto.html
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--- a/Recipes/Oven-Baked Mushroom Risotto.html
+++ b/Recipes/Oven-Baked Mushroom Risotto.html
@@ -1,195 +1,252 @@
-<!DOCTYPE html>
+<!doctype html>
<html>
- <head>
- <meta charset="UTF-8">
- <style type="text/css">
- /* Shared styles */
- body {
- font-family: Helvetica, sans-serif;
- font-size: 16px;
- color: #34302e;
- margin: 0.25in;
- }
- @page {
- size: letter portrait;
- margin: 0.25in;
- }
- .name {
- font-size: 18px;
- font-family: Helvetica, sans-serif;
- font-weight: normal;
- margin: 0 0 10px 0;
- }
- .categories {
- color: #605D5D;
- font-size: 14px;
- font-family: Helvetica, sans-serif;
- font-style: italic;
- }
- .rating {
- color: #d10505;
- font-size: 14px;
- }
- .metadata {
- font-size: 14px;
- }
- .infobox p {
- margin: 0;
- line-height: 150%;
- }
- .subhead {
- color: #d10505;
- font-weight: bold;
- font-size: 14px;
- text-transform: uppercase;
- margin: 10px 0;
- }
-
- .ingredients p {
- margin: 4px 0;
- }
- /* To prevent nutrition/directions from getting too close
+ <head>
+ <meta charset="UTF-8" />
+ <style type="text/css">
+ /* Shared styles */
+ body {
+ font-family: Helvetica, sans-serif;
+ font-size: 16px;
+ color: #34302e;
+ margin: 0.25in;
+ }
+ .name {
+ font-size: 18px;
+ font-family: Helvetica, sans-serif;
+ font-weight: normal;
+ margin: 0 0 10px 0;
+ }
+ .categories {
+ color: #605d5d;
+ font-size: 14px;
+ font-family: Helvetica, sans-serif;
+ font-style: italic;
+ }
+ .rating {
+ color: #d10505;
+ font-size: 14px;
+ }
+ .metadata {
+ font-size: 14px;
+ }
+ .infobox p {
+ margin: 0;
+ line-height: 150%;
+ }
+ .subhead {
+ color: #d10505;
+ font-weight: bold;
+ font-size: 14px;
+ text-transform: uppercase;
+ margin: 10px 0;
+ }
+
+ .ingredients p {
+ margin: 4px 0;
+ }
+ /* To prevent nutrition/directions from getting too close
to ingredients */
- .ingredients {
- padding-bottom: 10px;
- }
- .clear {
- clear:both;
- }
- a {
- color: #4990E2;
- text-decoration: none;
- }
- /* Full page specific styles */
- .text {
- line-height: 130%;
- }
- .photobox {
- float: left;
- margin-right: 14px;
- }
- .photo {
- max-width: 140px;
- max-height: 140px;
- width: auto;
- height: auto;
- }
- .inline-image {
- max-width: 25%;
- max-height: 25%;
- width: auto;
- height: auto;
- }
- .photoswipe {
- border: 1px #dddddd solid;
- cursor: pointer;
- }
- .pswp__caption__center {
- text-align: center !important;
- }
- .recipe {
- page-break-after: always;
- }
- .recipe:first-child {
- border-top: 0 none;
- margin-top: 0;
- padding-top: 0;
- }
- </style>
- </head>
- <body>
- <!-- Recipe -->
-<div class="recipe" itemscope itemtype="http://schema.org/Recipe" >
-
- <div class="infobox">
+ .ingredients {
+ padding-bottom: 10px;
+ }
+ .clear {
+ clear: both;
+ }
+ a {
+ color: #4990e2;
+ text-decoration: none;
+ }
+ /* Full page specific styles */
+ .text {
+ line-height: 130%;
+ }
+ .photobox {
+ float: left;
+ margin-right: 14px;
+ }
+ .photo {
+ max-width: 140px;
+ max-height: 140px;
+ width: auto;
+ height: auto;
+ }
+ .inline-image {
+ max-width: 25%;
+ max-height: 25%;
+ width: auto;
+ height: auto;
+ }
+ .photoswipe {
+ border: 1px #dddddd solid;
+ cursor: pointer;
+ }
+ .pswp__caption__center {
+ text-align: center !important;
+ }
+ .recipe {
+ page-break-after: always;
+ }
+ .recipe:first-child {
+ border-top: 0 none;
+ margin-top: 0;
+ padding-top: 0;
+ }
+ </style>
+ </head>
+ <body>
+ <!-- Recipe -->
+ <div class="recipe" itemscope itemtype="http://schema.org/Recipe">
+ <div class="infobox">
<!-- Image -->
+
<div class="photobox">
- <a href="https://img.taste.com.au/FsiOFlDq/w643-h428-cfill-q90/taste/2016/11/oven-baked-mushroom-risotto-82384-1.jpeg">
- <img src="Images/4D631491-C759-4738-9661-27E596BA4BC7-21109-00000348FE2AFA34/76D70867-2A55-42C6-907B-C4EE1FF6C7AA-21109-000003490324F99E.jpg" itemprop="image" class="photo photoswipe"/>
- </a>
- </div>
+ <a
+ href="https://img.taste.com.au/FsiOFlDq/w643-h428-cfill-q90/taste/2016/11/oven-baked-mushroom-risotto-82384-1.jpeg"
+ >
+ <img
+ src="Images/4D631491-C759-4738-9661-27E596BA4BC7-21109-00000348FE2AFA34/76D70867-2A55-42C6-907B-C4EE1FF6C7AA-21109-000003490324F99E.jpg"
+ itemprop="image"
+ class="photo photoswipe"
+ />
+ </a>
+ </div>
<!-- Name -->
<h1 itemprop="name" class="name">Oven-Baked Mushroom Risotto</h1>
-
+
<!-- Info -->
-
+
<!-- Rating, categories -->
<p itemprop="aggregateRating" class="rating" value="0"></p>
-
+
<p class="metadata">
-
- <!-- Cook time, prep time, servings, difficulty -->
- <b>Prep Time: </b><span itemprop="">30 min</span>
- <b>Cook Time: </b><span itemprop="">30 min</span>
- <b>Servings: </b><span itemprop="">4</span>
-
- <!-- Source -->
- <b>Source: </b>
- <a itemprop="url" href="https://www.taste.com.au/recipes/oven-baked-mushroom-risotto/af28af81-883b-40c4-ae72-3cc9a9f490de">
- <span itemprop="author">taste.com.au</span>
- </a>
-
+ <!-- Cook time, prep time, servings, difficulty -->
+
+ <b>Prep Time: </b><span itemprop="prepTime">30 min</span>
+
+ <b>Cook Time: </b><span itemprop="cookTime">30 min</span>
+
+ <b>Servings: </b><span itemprop="recipeYield">4</span>
+
+ <!-- Source -->
+
+ <b>Source: </b>
+
+ <a
+ itemprop="url"
+ href="https://www.taste.com.au/recipes/oven-baked-mushroom-risotto/af28af81-883b-40c4-ae72-3cc9a9f490de"
+ >
+ <span itemprop="author">taste.com.au</span>
+ </a>
</p>
-
- <div class="clear"></div>
- </div>
-
- <div class="left-column">
+ <div class="clear"></div>
+ </div>
+ <div class="left-column">
<!-- Ingredients -->
+
<div class="ingredientsbox">
- <h3 class="subhead">Ingredients</h3>
- <div class="ingredients text">
- <p class="line" itemprop="recipeIngredient"><strong>2</strong> teaspoons olive oil</p><p class="line" itemprop="recipeIngredient"><strong>1</strong> large leek, trimmed, thinly sliced</p><p class="line" itemprop="recipeIngredient"><strong>400</strong>g mixed mushrooms (such as Swiss brown, button and shiitake), sliced</p><p class="line" itemprop="recipeIngredient"><strong>2</strong> garlic cloves, crushed</p><p class="line" itemprop="recipeIngredient"><strong>2</strong> teaspoons chopped fresh rosemary</p><p class="line" itemprop="recipeIngredient"><strong>250</strong>g arborio rice</p><p class="line" itemprop="recipeIngredient"><strong>80</strong>ml (1/3 cup) white wine</p><p class="line" itemprop="recipeIngredient"><strong>750</strong>ml (3 cups) Massel vegetable or chicken style liquid stock</p><p class="line" itemprop="recipeIngredient"><strong>250</strong>g broccoli, trimmed, cut into florets</p><p class="line" itemprop="recipeIngredient"><strong>20</strong>g (1/4 cup) finely grated parmesan, plus extra to serve</p>
- </div>
+ <h3 class="subhead">Ingredients</h3>
+ <div class="ingredients text">
+ <p class="line" itemprop="recipeIngredient">
+ <strong>2</strong> teaspoons olive oil
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>1</strong> large leek, trimmed, thinly sliced
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>400</strong>g mixed mushrooms (such as Swiss brown, button
+ and shiitake), sliced
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>2</strong> garlic cloves, crushed
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>2</strong> teaspoons chopped fresh rosemary
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>250</strong>g arborio rice
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>80</strong>ml (1/3 cup) white wine
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>750</strong>ml (3 cups) Massel vegetable or chicken style
+ liquid stock
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>250</strong>g broccoli, trimmed, cut into florets
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>20</strong>g (1/4 cup) finely grated parmesan, plus extra
+ to serve
+ </p>
+ </div>
</div>
-
+
<!-- Nutrition (in two-column mode it goes below the ingredients) -->
+ </div>
- </div>
-
- <div class="right-column">
-
- <!-- Description -->
-
- <!-- Directions -->
- <div class="directionsbox">
- <h3 class="subhead">Directions</h3>
- <div itemprop="recipeInstructions" class="directions text">
- <p class="line">Preheat oven to 180°C. Heat oil in a large flameproof casserole dish over high heat. Sauté leek, stirring, for 2 minutes or until soft. Add mushroom, garlic and rosemary. Cook, stirring, for 3-4 minutes or until mushroom is soft. Add rice and cook, stirring, for 1 minute or until grains appear glassy. Add wine and cook, stirring, for 1 minute or until evaporated. Add stock and bring to the boil, stirring occasionally.</p><p class="line">Cover with a tight-fitting lid and transfer to oven. Bake for 15 minutes. Stir in broccoli and bake for another 5 minutes or until broccoli is tender-crisp.</p><p class="line">Stir in parmesan cheese (see note). Set aside, covered, for 2-3 minutes. Top with extra parmesan to serve.</p>
- </div>
- </div>
+ <div class="right-column">
+ <!-- Description -->
+
+ <!-- Directions -->
- <!-- Notes -->
-
- <div class="notesbox">
- <h3 class="subhead">Notes</h3>
- <div itemprop="comment" class="notes text">
- <p>To make this risotto vegetarian, use vegetable stock and substitute vegetarian hard cheese for the parmesan.</p>
+ <div class="directionsbox">
+ <h3 class="subhead">Directions</h3>
+ <div itemprop="recipeInstructions" class="directions text">
+ <p class="line">
+ Preheat oven to 180°C. Heat oil in a large flameproof casserole
+ dish over high heat. Sauté leek, stirring, for 2 minutes or until
+ soft. Add mushroom, garlic and rosemary. Cook, stirring, for 3-4
+ minutes or until mushroom is soft. Add rice and cook, stirring,
+ for 1 minute or until grains appear glassy. Add wine and cook,
+ stirring, for 1 minute or until evaporated. Add stock and bring to
+ the boil, stirring occasionally.
+ </p>
+ <p class="line">
+ Cover with a tight-fitting lid and transfer to oven. Bake for 15
+ minutes. Stir in broccoli and bake for another 5 minutes or until
+ broccoli is tender-crisp.
+ </p>
+ <p class="line">
+ Stir in parmesan cheese (see note). Set aside, covered, for 2-3
+ minutes. Top with extra parmesan to serve.
+ </p>
+ </div>
</div>
- </div>
-
- <!-- Nutrition (in regular mode it goes below the notes) -->
- <!-- Used in two different places depending on the recipe layout -->
-<div class="nutritionbox textbox">
- <h3 class="subhead">Nutrition</h3>
- <div itemprop="nutrition" class="nutrition text">
- <p>1419 kj Energy 6g Fat Total 2g Saturated Fat 5g Fibre 14g Protein 4mg Cholesterol 826.19mg Sodium 2g Carbs (sugar)<br/>53g Carbs (total)</p>
- </div>
-</div>
+ <!-- Notes -->
-
- </div>
-
- <div class="clear"></div>
+ <div class="notesbox">
+ <h3 class="subhead">Notes</h3>
+ <div itemprop="comment" class="notes text">
+ <p>
+ To make this risotto vegetarian, use vegetable stock and
+ substitute vegetarian hard cheese for the parmesan.
+ </p>
+ </div>
+ </div>
-</div>
+ <!-- Nutrition (in regular mode it goes below the notes) -->
+ <!-- Used in two different places depending on the recipe layout -->
+ <div class="nutritionbox textbox">
+ <h3 class="subhead">Nutrition</h3>
+ <div itemprop="nutrition" class="nutrition text">
+ <p>
+ 1419 kj Energy 6g Fat Total 2g Saturated Fat 5g Fibre 14g Protein
+ 4mg Cholesterol 826.19mg Sodium 2g Carbs (sugar)<br />53g Carbs
+ (total)
+ </p>
+ </div>
+ </div>
+ </div>
- </body>
+ <div class="clear"></div>
+ </div>
+ </body>
</html>