Photo: Alexander Maasch
Estimated Nutrition (whole recipe, rough)
1013
Calories
61g
Protein
55g
Fat
61g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Gruyere Cheese | 1 oz (28g) cheddar | 113 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 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 litre organic chicken stock, hot
- 1 tablespoon olive oil
- 2 medium onions, peeled and finely chopped
- 2 cloves garlic, peeled and finely chopped
- 3 sticks celery, trimmed and finely chopped
- 400 g risotto rice
- 2 glasses dry white wine
- sea salt
- freshly ground black pepper
- 75 g Appenzeller or Gruyere cheese, roughly chopped
- 75 g Taleggio cheese, roughly chopped
- 1 knob butter
- 40 g Parmesan cheese, freshly grated
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By jamieoliver ·
Recipe sourced from
openrecipes