Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
660
Calories
47g
Protein
23g
Fat
59g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Hazelnut | 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
- 5 1/2 cups chicken or vegetable stock or canned broth
- 2 Tbs. unsalted butter
- 1 large onion, chopped
- 1 butternut squash or other orange-fleshed squash, peeled and cubed
- 5 tsp. chopped fresh sage or 1 tsp. dried sage
- 1 1/2 cups arborio or medium-grain rice
- 1/2 cup dry white wine
- 1/3 cup freshly grated Parmesan cheese
- 4 Tbs. hazelnuts, peeled, toasted and coarsely chopped
- 1 1/2 tsp. freshly ground pepper
- Salt, to taste
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