Photo: K8
Estimated Nutrition (whole recipe, rough)
757
Calories
44g
Protein
39g
Fat
57g
Carbs
Counts 10 of 11 ingredients — the other 1 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 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Chives | 1 tbsp (3g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- 2 bunches fresh chives
- 1 cup firmly packed fresh flat-leaf parsley leaves
- 1 Tbs. olive oil
- 1 yellow onion, diced
- 1 cup Arborio rice
- 3 1/2 cups chicken stock, warmed
- 1 cup freshly grated Parmigiano-Reggiano
- cheese
- 3 to 4 Tbs. unsalted butter, at room temperature
- Salt and freshly ground pepper, to taste
- 1 Tbs. white truffle oil, plus more for garnish
- 1 small preserved black truffle, sliced paper-thin
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