Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
697
Calories
37g
Protein
29g
Fat
70g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Truffle | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Chicken
- 2 chicken breast halves, with bone in and skin on
- 4 tablespoons unsalted butter, softened
- 3/4 teaspoon chopped sage
- Kosher salt
- Freshly ground black pepper
- Risotto
- 1 1/4 cups diced (1/4 inch) peeled, seeded, fresh pumpkin (preferably from a Sugar Pumpkin)
- 3/4 cup finely chopped shallots
- 3 tablespoons extra-virgin olive oil
- 4 cups homemade chicken stock or low-sodium chicken broth (I use Swanson’s Organic)
- 2 sprigs fresh thyme, plus more for garnish
- 8 ounces Arborio rice
- 1 teaspoon (or more to taste) chopped, fresh thyme
- 1 tablespoon unsalted butter
- 1 ounce grated Parmigiano-Reggiano (1/3 cup)
- Sea salt
- Freshly ground black pepper
- Black Truffle oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bunkycooks ·
Recipe sourced from
openrecipes