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 |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Fennel | 1/2 bulb (87g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Celery | 1 stalk (40g) | 6 |
| White 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
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- RISOTTO WITH CELERY AND SWEET FENNEL SAUSAGE
- 1/2 cup diced green pepper
- 1 tablespoon olive oil, divided
- 1 cup chopped onion
- 1 cup uncooked U.S. arborio or medium grain rice
- 1/3 cup dry white wine
- 2 cups beef broth, divided
- 3 cups water
- 1/2 cup sliced ripe olives
- 1/4 cup grated Parmesan cheese
- freshly ground white pepper to taste
- =
Directions
Cook green pepper until tender crisp in 1 teaspoon oil in large skillet over medium-high heat. Remove green pepper; set aside.
Cook onion in remaining 2 teaspoons oil in same skillet over medium-high heat until soft. Add rice and stir 2 to 3 minutes. Add wine; stir until absorbed. 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 olives, cheese, white pepper and reserved green pepper. Serve immediately.