Classic Chicken Risotto
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
809
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 809 cal. | (39 %) | ||
| Protein | 70 g | (71 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 22.4 μg | (37 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 41.3 mg | (344 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 15.1 μg | (34 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 1,025 mg | (26 %) | ||
| Calcium | 273 mg | (27 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 10.2 g | |||
| Uric acid | 537 mg | |||
| Cholesterol | 201 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 Tbsps olive oil
- 4 shallots (finely chopped)
- 1 ⅔ cups Arborio rice
- ⅜ cup white wine
- 4 cups chicken stock (hot)
- 4 Chicken breasts (skinned)
- 2 ½ cups Mushrooms (sliced)
- 4 scallions (sliced)
- 1 cup Parmesan (grated)
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Pot mit Deckel, 1 Measuring cups, 1 Salad spinner, 1 Wooden spoon, 1 Mortar, 1 Teaspoon
Preparation steps
1.
Heat 4 tbsp oil in a wide pan and gently fry the shallots until translucent. Add the rice and stir for 3 minutes until all the rice is coated with the oil.
2.
Add the white wine, cook for 1 minute then gradually add the stock, stirring all the time. Continue until the rice is nearly cooked then take off the heat and keep warm.
3.
Cut the chicken into strips and fry gently in 2 tbsp oil until lightly browned. Remove from the pan and keep warm.
4.
Add the rest of the oil to the pan and cook the mushroom until tender.
5.
Stir the chicken, mushrooms, spring onions and Parmesan into the rice, season with salt and pepper and serve immediately.
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