Chicken and Risotto Gratin
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
643
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 643 cal. | (31 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 7 mg | (58 %) | ||
| Vitamin K | 195.8 μg | (326 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 19.8 mg | (165 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 820 mg | (21 %) | ||
| Calcium | 246 mg | (25 %) | ||
| Magnesium | 129 mg | (43 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 8.9 g | |||
| Uric acid | 273 mg | |||
| Cholesterol | 89 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Chicken breasts (ready to cook, skinless)
- 200 grams fresh Spinach
- 75 grams Almond slivers
- 1 shallot
- 1 garlic clove
- olive oil
- 250 grams Arborio rice
- 150 milliliters dry white wine
- salt
- peppers (freshly ground)
- 50 grams freshly grated Parmesan
- 2 Tbsps butter (in pieces)
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F).
2.
Rinse chicken, pat dry and cut into narrow strips. Rinse spinach and spin dry. Toast almonds in a hot frying pan until golden, remove and set aside. Peel shallot and garlic and finely chop. Heat 2 tablespoons of oil in a pan and saute shallot and garlic until translucent. Add rice and saute until rice becomes translucent. Add wine and broth, season with salt and pepper, add chicken and cover with foil. Bake in a preheated oven for 30-35 minutes. Take out of oven 5 minutes before the end of cooking and stir almonds and spinach into risotto. Sprinkle with Parmesan and dot with butter, return briefly to oven. Season with salt and pepper and serve.
