Directions:
- Place stock and sauce in a saucepan. Cover and bring to the boil over high heat. Reduce heat to low. Simmer until needed.
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1087.79 Kcal (4554 kJ) | ||
| Calories from fat | 627.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 69.71g | 107% | |
|---|---|---|---|
| Cholesterol | 159.51mg | 53% | |
| Sodium | 1332.12mg | 56% | |
| Potassium | 669.51mg | 14% | |
| Total Carbs | 71.01g | 24% | |
| Sugars | 5.53g | 22% | |
| Dietary Fiber | 2.48g | 10% | |
| Protein | 29.6g | 59% | |
| Vitamin C | 7.6mg | 13% | |
| Iron | 1.4mg | 8% | |
| Calcium | 169.4mg | 17% | |
| Amount Per 100 g | |||
| Calories | 188.11 Kcal (788 kJ) | ||
| Calories from fat | 108.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.05g | 107% | |
|---|---|---|---|
| Cholesterol | 27.58mg | 53% | |
| Sodium | 230.37mg | 56% | |
| Potassium | 115.78mg | 14% | |
| Total Carbs | 12.28g | 24% | |
| Sugars | 0.96g | 22% | |
| Dietary Fiber | 0.43g | 10% | |
| Protein | 5.12g | 59% | |
| Vitamin C | 1.3mg | 13% | |
| Iron | 0.2mg | 8% | |
| Calcium | 29.3mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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