Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
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 Rissotto Grains
- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter
- 1 Chopped Sweet Onion
- 1/2 Cup Port
- 6 Cups Chicken Broth
- 3/4 Cup Parmigan Cheese
Directions
Heat oil to a medium temp, add butter and let just get to the point where it's just melted, then add the onion. Let cook until onion is soft and starting to get a little brown on the edges. Turn heat to high and add port wine. Cook until alcohol burns off (about 1.5-2 min). Add Rissotto and let the mixture coat the grains (about two minutes). Turn heat to low-mid and add 1/2 cup of the broth at a time, stirring often. When liquid is somewhat absorbed, add another 1/2 cup until grains get tender. In last 2 minutes, stir in the cheese. Serve warm.