Photo: Chiara Conti
Estimated Nutrition (whole recipe, rough)
634
Calories
14g
Protein
36g
Fat
60g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| 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 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 6 cups vegetable stock
- 3 Tbs. extra-virgin olive oil
- 1/3 cup finely chopped yellow onion
- 3/4 lb. spinach, stemmed and thinly
- sliced crosswise
- 2 cups Arborio or Carnaroli rice
- 2/3 cup dry white wine
- 2 Tbs. unsalted butter
- 2 Tbs. freshly grated Parmigiano-Reggiano
- cheese
- Freshly grated nutmeg, to taste
- 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