Chicken and Chanterelle Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 tbsp extra virgin Olive Oil2 cups water1 1/2 cups of Arborio Rice2 cups of low sodium Chicken Broth1 or 2 oz. of Sun Dried Tomatoes (approximately 10 pieces)1 medium Onion1 1/2 oz. of dried Chanterelle Mushrooms2 tbsp Cayenne1 tsp Salt1 tsp Black Pepper1 Chicken Breast (bone and skin removed)3 oz. Parmesan Cheese
Saute the onion in a pan, until the onions become translucent. Then add chicken broth and rice. Cook rice per instructions, starting with 1 tbsp of olive oil and slowly add two cups of water (a half cup at a time) until the rice absorbs all of the liquids.
In the meantime, combine the chicken, mushrooms and sundried tomatoes and 1 tsbp of olive oil in a separate pan and begin grilling. Once complete, add these ingredients to the rice. Then add the cayenne, salt and pepper.
Add the parmesan cheese in last and stir it in until it's all melted.
Serves 8 as a main dish or 16 as a side dish.
Serving Size: 8
In the meantime, combine the chicken, mushrooms and sundried tomatoes and 1 tsbp of olive oil in a separate pan and begin grilling. Once complete, add these ingredients to the rice. Then add the cayenne, salt and pepper.
Add the parmesan cheese in last and stir it in until it's all melted.
Serves 8 as a main dish or 16 as a side dish.
Serving Size: 8
Nutritional Info Amount Per Serving
- Calories: 263.9
- Total Fat: 7.6 g
- Cholesterol: 25.5 mg
- Sodium: 715.3 mg
- Total Carbs: 31.8 g
- Dietary Fiber: 1.4 g
- Protein: 15.0 g
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