STEP 2.Cover and bake for 45 minutes. Remove from oven and add remaining chicken stock. The parmesan wine, butter, salt and pepper and stir for 2-3 minutes continuously.

STEP 3.Add peas and stir until heats through. Serve fresh and hot.

Nutrition
value

3384

calories per serving

119 g Fat230 g Protein321 g Carbs18 g FiberOther

Current Totals

119 g Fat
230 g Protein
321 g Carbs
18 g Fiber

MacroNutrients

Carbs
321 g
Protein
230 g
Fiber
18 g

Fats

Fat
119 g

Vitamins & Minerals

Calcium
1438 mg
Iron
32 mg
Vitamin A
270 mcg
Vitamin B1
2 mg
Vitamin B2
1 mg
Vitamin B3
50 mg
Vitamin B6
3 mg
Vitamin B9
193 mcg
Vitamin B12
2 mcg
Vitamin C
69 mg
Vitamin E
5 mg
Copper
3 mcg
Magnesium
494 mg
Manganese
4 mg
Phosphorus
2999 mg
Selenium
208 mcg
Zinc
21 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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Risotto Recipe

ingredients serve

Ingredients For Risotto Recipe

Directions : Risotto Recipe