Chicken and Chanterelle Risotto
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Chicken and Chanterelle Risotto calories by ingredient
Number of Servings: 8
Ingredients
-
2 tbsp extra virgin Olive Oil
2 cups water
1 1/2 cups of Arborio Rice
2 cups of low sodium Chicken Broth
1 or 2 oz. of Sun Dried Tomatoes (approximately 10 pieces)
1 medium Onion
1 1/2 oz. of dried Chanterelle Mushrooms
2 tbsp Cayenne
1 tsp Salt
1 tsp Black Pepper
1 Chicken Breast (bone and skin removed)
3 oz. Parmesan Cheese
Directions
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