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 | 404.81 Kcal (1695 kJ) | ||
| Calories from fat | 100.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.11g | 17% | |
|---|---|---|---|
| Cholesterol | 24.3mg | 8% | |
| Sodium | 605.7mg | 25% | |
| Potassium | 340.49mg | 7% | |
| Total Carbs | 62.28g | 21% | |
| Sugars | 8.57g | 34% | |
| Dietary Fiber | 3.15g | 13% | |
| Protein | 11.73g | 23% | |
| Vitamin C | 23.9mg | 40% | |
| Vitamin A | 0.5mg | 18% | |
| Iron | 40.8mg | 227% | |
| Calcium | 34mg | 3% | |
| Amount Per 100 g | |||
| Calories | 118.46 Kcal (496 kJ) | ||
| Calories from fat | 29.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.25g | 17% | |
|---|---|---|---|
| Cholesterol | 7.11mg | 8% | |
| Sodium | 177.24mg | 25% | |
| Potassium | 99.63mg | 7% | |
| Total Carbs | 18.23g | 21% | |
| Sugars | 2.51g | 34% | |
| Dietary Fiber | 0.92g | 13% | |
| Protein | 3.43g | 23% | |
| Vitamin C | 7mg | 40% | |
| Vitamin A | 0.2mg | 18% | |
| Iron | 11.9mg | 227% | |
| 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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