Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
848
Calories
47g
Protein
41g
Fat
69g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Mascarpone | 2 tbsp (28g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| 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
- 3 cups low-sodium chicken or vegetable broth
- 1 8-ounce can tomato sauce
- 2 tablespoons olive oil
- 1 cup finely chopped onion (about ½ large)
- 1 ½ cups shredded zucchini
- 1 large garlic clove, minced
- 1 ½ cups Arborio rice
- 1 cup dry white wine (Sauvignon Blanc or Pinot Grigio)
- ½ teaspoon kosher salt
- ½ cup mascarpone cheese (see Tips)
- 2 tablespoons freshly chopped basil
- Freshly ground black pepper, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By whatsgabycooking ·
Recipe sourced from
openrecipes