Chicken Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Olive Oil, (1tsp)Onions, raw,(75 grams)Garlic, (1 clove)Chicken Fillet (150 grams)Arborio Rice (50 grams)Thyme, fresh (Pinch)Chicken Stock (1/3 Pint)Peas (100 grams)Parmesan Cheese, grated (2 tbsp)
Heat the oil in a large none stick pan. Add the finely choppede onion and garlic and cook for a few minutes, until the onion becomes translucent. Cut the chicken fillet into strips and add to the onion. Turn the heat up slightly and brown the chicken pieces all over. Once the chicken is browned, stir in the rice and mix well. Reduce the heat and cook, stirring for just a couple more minutes. Add the thyme. Keeping a jug of hot stock beside you, pour this in, a little at a time, stirring gently all the time. Wait until each addition of stock has been absorbed before adding more. This will take around 15 minutes. After this time, add the peas and allow to simmer for 2 to 3 minutes. Stir in the grated parmesan chesse just before serving.
Serving Size: Serves One
Number of Servings: 1
Recipe submitted by SparkPeople user PETEGARRATT1.
Serving Size: Serves One
Number of Servings: 1
Recipe submitted by SparkPeople user PETEGARRATT1.
Nutritional Info Amount Per Serving
- Calories: 540.5
- Total Fat: 10.3 g
- Cholesterol: 95.2 mg
- Sodium: 866.5 mg
- Total Carbs: 61.7 g
- Dietary Fiber: 5.7 g
- Protein: 48.9 g
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