Chicken, Asparagus and Feta Risotto
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 478.2
- Total Fat: 12.2 g
- Cholesterol: 86.2 mg
- Sodium: 542.3 mg
- Total Carbs: 48.7 g
- Dietary Fiber: 0.9 g
- Protein: 34.5 g
View full nutritional breakdown of Chicken, Asparagus and Feta Risotto calories by ingredient
Introduction
A creamy and deep flavoured chicken risotto, with a crunchy asparagus and gorgeous feta enhancement. A creamy and deep flavoured chicken risotto, with a crunchy asparagus and gorgeous feta enhancement.Number of Servings: 6
Ingredients
-
1 brown onion, diced finely
2 cloves of garlic, peeled and chopped finely
20g butter
2 tbs olive oil
600g chicken breast, skin off, diced in 2sm cubes
5 cups (1.25L) chicken stock
1 bunch asparagus, chopped into 2cm pieces
100g feta cheese, chopped into 2cm pieces
1.5 cups dry white wine
2 tsp lime juice
Directions
Makes approximately 6 servings (four if you're cooking for teenagers!)
1. Bring stock to boil in a large pan then reduce heat and simmer until ready to use.
2. Melt half of the butter and half the oil in a heave based pan over medium heat. Brown chicken, then remove from pan and put aside on kitchen towel.
3. Add remaining butter and oil to the pan. When warm, add onion and cook, stirring until clear and soft. Add garlic and rice and stir until fragrant and rice is glossy with butter mixture and becoming clear.
4. Add wine and allow to simmer until most of the liquid has been absorbed.
5. Add warm stock about a cup at a time, stirring until each addition is absorbed. (I find that I can add a couple of cups and as long as you have it on medium heat and stir it well when you add, you can go and do other things for a few minutes between each addition, such as preparing your salad)
6. Once all of the stock is used, add lime juice, cooked chicken, asparagus and feta, stirring through well. Simmer until all ingredients are warm (approx 5 minutes) then serve with salad. I like to serve it with my garden salad with honey/mustard dressing.
Number of Servings: 6
Recipe submitted by SparkPeople user NATTYCHICK.
1. Bring stock to boil in a large pan then reduce heat and simmer until ready to use.
2. Melt half of the butter and half the oil in a heave based pan over medium heat. Brown chicken, then remove from pan and put aside on kitchen towel.
3. Add remaining butter and oil to the pan. When warm, add onion and cook, stirring until clear and soft. Add garlic and rice and stir until fragrant and rice is glossy with butter mixture and becoming clear.
4. Add wine and allow to simmer until most of the liquid has been absorbed.
5. Add warm stock about a cup at a time, stirring until each addition is absorbed. (I find that I can add a couple of cups and as long as you have it on medium heat and stir it well when you add, you can go and do other things for a few minutes between each addition, such as preparing your salad)
6. Once all of the stock is used, add lime juice, cooked chicken, asparagus and feta, stirring through well. Simmer until all ingredients are warm (approx 5 minutes) then serve with salad. I like to serve it with my garden salad with honey/mustard dressing.
Number of Servings: 6
Recipe submitted by SparkPeople user NATTYCHICK.