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diff --git a/Recipes/Oven-Baked Mushroom Risotto.html b/Recipes/Oven-Baked Mushroom Risotto.html new file mode 100644 index 0000000..5788671 --- /dev/null +++ b/Recipes/Oven-Baked Mushroom Risotto.html @@ -0,0 +1,195 @@ +<!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 + 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"> + + <!-- 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> + + <!-- 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> + + </p> + + <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> + </div> + + <!-- Nutrition (in two-column mode it goes below the ingredients) --> + + </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> + + <!-- 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> + </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> + + <div class="clear"></div> + +</div> + + + + </body> +</html> |