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 |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| 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
- =
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 2 tablespoons butter
- 1 cup uncooked U.S. arborio or medium grain rice
- 1/2 cup dry white wine
- 3 cups chicken broth
- 2 cups water
- 2 tomatoes, seeded and chopped
- 1 tablespoon minced fresh basil
- 1/3 cup grated Parmesan cheese
- 1/4 teaspoon ground white pepper
- 1/2 cup heavy cream
- 1/2 cup flaked coconut, toasted
- =
Directions
Cook onion and garlic in butter in large skillet over medium-high heat until soft. Add rice; stir 2 to 3 minutes. Add wine; stir until absorbed. Stir in 1 cup broth. Cook, uncovered, stirring constantly, until broth is absorbed. Continue stirring and adding broth and water, one cup at a time; each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency, 20 to 25 minutes. Stir in tomatoes, basil, cheese, pepper and cream. Stir until creamy, about 1 to 2 minutes. Serve immediately.