Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 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 |
| Champagne | 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
- =
- 1 cup chopped onion
- 1 tablespoon butter
- 1 cup uncooked U.S. arborio or medium grain rice
- 1 cup dry champagne
- 4 cups reduced-sodium chicken broth, heated
- 1/4 cup freshly grated Parmesan cheese
- =
Directions
Cook onion in butter until soft in large skillet over medium-high heat. Add rice and stir 2 to 3 minutes. Add champagne; stir until absorbed. Stir in 1 cup broth. Cook, uncovered, stirring frequently, until broth is absorbed. Continue to add 1/2 cup broth at a time, stirring and simmering until fully absorbed before adding each addition.
Risotto is done when rice is creamy and still has a slight bite. It will take approximately 25 to 30 minutes. Stir in cheese. Serve immediately.