Directions:
- In a large saucepan or skillet with a lid, heat oil and butter over medium-high heat. Add in the vermicelli and rice and saute until lightly browned. Add in prosciutto and saute 2 minutes more. Stir in onion and peppers, and saute for another 2 minutes. Add the garlic and peas, saute for 1 more minute and deglaze with white wine. Pour in the chicken stock, bring mixture to a simmer, cover and cook for 18 to 20 minutes or until liquid is absorbed and rice is cooked. Season with salt and pepper, if needed. Transfer to a serving bowl and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 303.61 Kcal (1271 kJ) | ||
| Calories from fat | 75.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.33g | 13% | |
|---|---|---|---|
| Cholesterol | 18.22mg | 6% | |
| Sodium | 454.27mg | 19% | |
| Potassium | 255.37mg | 5% | |
| Total Carbs | 46.71g | 16% | |
| Sugars | 6.43g | 26% | |
| Dietary Fiber | 2.36g | 9% | |
| Protein | 8.8g | 18% | |
| Vitamin C | 17.9mg | 30% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 30.6mg | 170% | |
| Calcium | 25.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 118.46 Kcal (496 kJ) | ||
| Calories from fat | 29.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.25g | 13% | |
|---|---|---|---|
| Cholesterol | 7.11mg | 6% | |
| Sodium | 177.24mg | 19% | |
| Potassium | 99.63mg | 5% | |
| Total Carbs | 18.23g | 16% | |
| Sugars | 2.51g | 26% | |
| Dietary Fiber | 0.92g | 9% | |
| Protein | 3.43g | 18% | |
| Vitamin C | 7mg | 30% | |
| Vitamin A | 0.2mg | 14% | |
| Iron | 11.9mg | 170% | |
| Calcium | 9.9mg | 3% | |
* 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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