Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
667
Calories
37g
Protein
29g
Fat
57g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Radicchio | 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
- 7 to 8 cups chicken stock
- 1/4 cup extra-virgin olive oil
- 3 oz. pancetta, finely chopped
- 1/2 cup finely chopped yellow onion
- 2 heads Treviso or Verona radicchio, thinly sliced
- crosswise, plus 12 small whole Verona radicchio
- leaves for serving
- 3 cups Arborio or Carnaroli rice
- 1 cup dry white wine, at room temperature
- 2 Tbs. unsalted butter
- Salt and freshly ground 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 williamssonoma ·
Recipe sourced from
openrecipes