Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 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 |
| Cherry | 1 cup (138g) | 87 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Water | 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 quartered cherry tomatoes
- 1 small zucchini, cut into strips
- 2 tablespoons olive oil, divided
- 1/2 cup chopped onion
- 1 cup uncooked U.S. arborio or medium grain rice
- 1/2 cup dry white wine
- 2 cups chicken broth, divided
- 3 cups water
- 1/2 cup grated Parmesan cheese
- 1/3 cup sliced ripe olives
- freshly ground black pepper
- 1/4 cup heavy cream
- =
Directions
Cook tomatoes and zucchini in 1 tablespoon olive oil in large skillet over medium heat until tender crisp. Remove vegetables; set aside.
Cook onion in remaining 1 tablespoon olive oil until soft. Add rice; stir 2 to 3 minutes. Add wine; stir until absorbed. Increase heat to medium high; stir in 1 cup broth. Cook, uncovered, stirring frequently, until broth is absorbed. Continue stirring and adding remaining 1 cup broth and water, allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. It will take approximately 25 to 30 minutes.
Stir in cheese, olives, pepper, cream and reserved vegetables; serve immediately.