Photo: K8
Estimated Nutrition (whole recipe, rough)
808
Calories
47g
Protein
39g
Fat
63g
Carbs
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 |
| Asparagus | 6 spears (90g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 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
- 1/4 cup extra-virgin olive oil
- 1/2 yellow onion, finely chopped
- 2 cups Arborio or Carnaroli rice
- 1 cup dry white wine
- 6 cups chicken stock, warmed
- 2 Tbs. unsalted butter
- 1 cup grated Parmigiano-Reggiano cheese, plus more
- for serving
- 6 thin slices prosciutto, cut into 1/4-inch strips
- 1 tsp. dried basil
- 1/2 lb. asparagus, cooked until tender and cut into
- 1/2-inch pieces
- Salt and freshly ground pepper, 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