Creamy Rice with Ramps

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Creamy Rice with Ramps
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Health Score:
Health Score
8,7 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
729
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie729 kcal(35 %)
Protein44.8 g(46 %)
Fat29.1 g(25 %)
Carbohydrates67.73 g(45 %)
Sugar added0 g(0 %)
Roughage9.45 g(32 %)
Vitamin A568.11 mg(71,014 %)
Vitamin D0.16 μg(1 %)
Vitamin E2.62 mg(22 %)
Vitamin B₁0.48 mg(48 %)
Vitamin B₂0.37 mg(34 %)
Niacin22.8 mg(190 %)
Vitamin B₆1.24 mg(89 %)
Folate121.43 μg(40 %)
Pantothenic acid1.59 mg(27 %)
Biotin17.18 μg(38 %)
Vitamin B₁₂0.46 μg(15 %)
Vitamin C70.36 mg(74 %)
Potassium1,434.49 mg(36 %)
Calcium297.14 mg(30 %)
Magnesium108.46 mg(36 %)
Iron4.24 mg(28 %)
Iodine2.08 μg(1 %)
Zinc2.77 mg(35 %)
Saturated fatty acids9.66 g
Cholesterol106.47 mg
Author of this recipe:
How healthy are the main ingredients?
garlicChicken breasttomato

Ingredients

for
4
For the risotto
1
onion (diced)
2 tablespoons
1 ⅔ cups
cup
3 cups
1 ½ cups
Green bean (trimmed)
1 ⅔ cups
4 tablespoons
2 tablespoons
2 handfuls
For the chicken
2 cups
Purslane (50 g finely chopped)
1 clove
garlic (crushed)
4 tablespoons
4
Chicken breasts (approx. 120 g each)
2 tablespoons
cup
12
cherry tomatoes

Preparation steps

1.
Fry the onions in hot oil and stir in the rice. Once it starts to crackle, quench with the wine. Allow the rice to absorb the liquid and then gradually add the stock always allowing the rice to absorb the liquid before adding more. Continue like this until the risotto is creamy but the rice is still slightly al dente.
2.
Cook the beans in boiling salt water for around 8 minutes. Add the peas for the last 3 minutes. Drain and quench.
3.
Stir the cheese, butter and the wild garlic into the risotto and season with salt and ground black pepper.
4.
To make the chicken, mix together the chopped purslane, garlic and the ricotta and season with salt and ground black pepper.
5.
Cut a pocket in the side of each chicken breast and fill with the purslane mixture. Secure with toothpicks and season with salt and ground black pepper.
6.
Fry the chicken in hot oil for 3-4 minutes until golden brown. Deglaze with the stock, cover and leave to cook on a medium heat for around 10 minutes. Add the tomatoes for the last 5 minutes.
7.
Remove the chicken from the pan, leave to rest for a few minutes and then slice. Arrange the risotto and vegetables on plates, place the chicken on top and serve garnished with the tomatoes and the remaining purslane.