Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
981
Calories
49g
Protein
52g
Fat
77g
Carbs
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Artichoke | 1 medium (128g) | 60 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 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
- Juice of 1 lemon
- 4 to 6 large artichokes
- 1/4 cup olive oil
- 1 yellow onion, chopped
- 1 tsp. minced garlic
- Pinch of dried oregano (optional)
- 1 cup water, or as needed
- 4 cups vegetable or chicken stock
- 6 Tbs. (3/4 stick) unsalted butter
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- Salt and freshly ground pepper, to taste
- 1/4 cup grated Parmigiano-Reggiano cheese,
- plus more for serving (optional)
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