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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place stock and sauce in a saucepan. Cover and bring to the boil over high heat. Reduce heat to low. Simmer until needed. | 2. Heat oil in a saucepan over medium heat. Add pancetta, onion and garlic. Cook, stirring, for 5 minutes or until onion has softened. Add rice, chilli and rosemary. Cook, stirring, for 1 minute. Add wine. Bring to the boil. Add chicken. Stir to combine. | 3. Add 1/3 cup stock mixture. Cook, stirring, or until stock mixture has been absorbed. Repeat with remaining stock mixture, 1/3 cup at a time, until all liquid has been absorbed and rice is tender and creamy. Remove from heat. Season with salt and pepper. Serve topped with cheese and parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken broth	3	cups	reduced sodium	-	-	-	-
pasta sauce	400	g		360.0	50.8	17.48	9.52
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
pancetta	100		chopped	2521.6667	0.0	561.0	14.1667
brown onion	1		chopped	-	-	-	-
garlic clove	2		crushed	2521.6667	0.0	561.0	14.1667
arborio rice	1 1/4	1/4		2521.6667	0.0	561.0	14.1667
chili pepper flake	1/4	teaspoon		2521.6667	0.0	561.0	14.1667
rosemary leaf	2	teaspoons	chopped	2521.6667	0.0	561.0	14.1667
white wine	1/2	cup		-	-	-	-
chicken thigh	500	g	skinless trimmed cubed	2200.0	3.95	47.9	221.15
parmesan cheese	1/3	cup	grated	98.6667	10.6667	10.6667	1.3333
flat leaf parsley	1/4	cup	chopped	2521.6667	0.0	561.0	14.1667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.