Photo: Cala
Estimated Nutrition (whole recipe, rough)
694
Calories
45g
Protein
28g
Fat
66g
Carbs
Counts 11 of 14 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
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 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Chestnut | not in our table | 0 |
| Water | not in our table | 0 |
| Seed | 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 Tbs. extra-virgin olive oil
- 2 oz. pancetta, cubed
- 1/2 red onion, chopped
- 3 garlic cloves, minced
- 1 celery stalk, chopped
- 1 cup dried chestnuts, soaked overnight in
- lightly salted water and drained, or substitute
- steamed chestnuts
- 1/4 tsp. fennel seed, lightly crushed
- Leaves from 1 fresh rosemary sprig
- 8 cups chicken stock or water
- Salt and freshly ground pepper, to taste
- 1 cup short-grain white rice
- 2 oz. aged pecorino cheese, grated
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