Photo: Andrew Ridley
Estimated Nutrition (whole recipe, rough)
797
Calories
46g
Protein
39g
Fat
60g
Carbs
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Porcini | not in our table | 0 |
| Water | 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
- 3/4 oz. dried porcini mushrooms
- 1 cup hot water
- 5 1/2 cups chicken or vegetable stock
- 2 Tbs. unsalted butter
- 2 Tbs. olive oil
- 2 yellow onions, quartered lengthwise and sliced
- crosswise
- 2 cups Arborio or medium-grain rice
- 3/4 cup dry white wine
- 1 Tbs. finely chopped fresh sage or 1 tsp. dried
- 1 1/2 cups freshly grated Parmigiano-Reggiano
- cheese
- Salt and freshly ground pepper, to taste
- Fresh sage leaves for garnish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes