Photo: Stephanie Studer
Estimated Nutrition (whole recipe, rough)
891
Calories
51g
Protein
37g
Fat
85g
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 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Cherry | 1 cup (138g) | 87 |
| 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 |
| 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 bunch of asparagus
- 3 tablespoons olive oil or butter, divided
- 2 cups arborio (risotto) rice
- 2 shallots, sliced thin
- 6-7 cups vegetable broth
- 1/3 cup sun-dried cherries
- 2 cups cooked chicken (optional)
- 4 thin slices of proscuitto, diced (optional)
- 3/4 cup Parmesan
- 1/4 cup white wine
- butter
- salt and 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 thevintagemixer ·
Recipe sourced from
openrecipes