Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 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 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Pumpkin | 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
- =
- 2 cups chicken broth, divided
- 1 cup uncooked U.S. arborio or medium grain rice
- 1 tablespoon butter or margarine
- 1/2 cup thinly sliced carrots
- 1/2 cup sliced yellow squash
- 1/2 cup sliced zucchini
- 1/4 cup wine
- 1/4 cup Parmesan cheese
- 1/2 cup heavy cream
- 1/4 teaspoon ground white pepper
- =
Directions
Combine 1-1/2 cups broth and rice in 3-quart saucepan. Bring to a boil; stir once or twice. Lower heat to simmer. Cover and cook for 15 minutes. Coat a large skillet with cooking spray; place over medium-high heat until hot. Cook vegetables for 2 to 3 minutes, or until tender crisp. Add wine and continue to cook for 2 minutes. Set aside and keep warm.
Add remaining 1/2 cup broth to hot rice, stir until broth is absorbed over medium-high heat. Stir in Parmesan cheese, reserved vegetables, cream and pepper. Serve immediately.