Fresh Risotto with Chicken and Pesto

Name: Fresh Risotto with Chicken and Pesto
Total time: 1 h 10 min
Yield: 4
Ingredients: 1 handful Watercress; 1 handful Arugula; 1 clove garlic cloves (peeled and finely chopped); 1 Tbsp lemon juice; 0.333 cup olive oil (more if needed); salt (to taste); freshly ground Black pepper (to taste); 2 boneless, skinless Chicken breasts (halves); 2 cups chicken stock; 3 Tbsps olive oil (divided); 2 cloves garlic cloves (peeled and minced); 2 tsps butter; 1 small onion (peeled and minced); 1 cup Arborio rice; 0.5 cup dry white wine; 0.5 tsp dried oregano; 0.5 tsp dried Basil; salt (to taste); freshly ground Black pepper (to taste); 0.5 cup Parmesan (freshly grated)

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Health Score:

84 / 100

Difficulty:

easy

Difficulty

Preparation:

25 min.

Preparation

ready in 1 hr 10 min.

Ready in

Calories:

520

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	520 cal.	(25 %)
Protein	35 g	(36 %)
Fat	29 g	(25 %)
Carbohydrates	27 g	(18 %)
Sugar added	0 g	(0 %)
Roughage	1.6 g	(5 %)

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more nutritional values

Vitamin A	0.3 mg	(38 %)
Vitamin D	0.1 μg	(1 %)
Vitamin E	2.9 mg	(24 %)
Vitamin K	62.6 μg	(104 %)
Vitamin B₁	0.1 mg	(10 %)
Vitamin B₂	0.2 mg	(18 %)
Niacin	19.7 mg	(164 %)
Vitamin B₆	0.7 mg	(50 %)
Folate	27 μg	(9 %)
Pantothenic acid	1.3 mg	(22 %)
Biotin	4.8 μg	(11 %)
Vitamin B₁₂	0.7 μg	(23 %)
Vitamin C	16 mg	(17 %)
Potassium	500 mg	(13 %)
Calcium	160 mg	(16 %)
Magnesium	59 mg	(20 %)
Iron	2.6 mg	(17 %)
Iodine	11 μg	(6 %)
Zinc	2.6 mg	(33 %)
Saturated fatty acids	7.6 g
Uric acid	266 mg
Cholesterol	106 mg
Complete sugar	2 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

For Pesto: 1 handful Watercress; 1 handful Arugula; 1 clove garlic cloves (peeled and finely chopped); 1 Tbsp lemon juice; 0.333 cup olive oil (more if needed); salt (to taste); freshly ground Black pepper (to taste)

For Risotto: 2 boneless, skinless Chicken breasts (halves); 2 cups chicken stock; 3 Tbsps olive oil (divided); 2 cloves garlic cloves (peeled and minced); 2 tsps butter; 1 small onion (peeled and minced); 1 cup Arborio rice; ½ cup dry white wine; ½ tsp dried oregano; ½ tsp dried Basil; salt (to taste); freshly ground Black pepper (to taste); ½ cup Parmesan (freshly grated)

How healthy are the main ingredients?

Watercress Arugula olive oil olive oil Parmesan garlic clove

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Preparation steps

For Pesto:

Rinse the watercress and arugula, and spin dry and roughly chop. In the bowl of a food processor, puree greens, garlic, lemon juice. Slowly add the olive oil until the desired consistency is achieved.. Season to taste with salt and pepper. Cover and chill.

For Risotto:

Rinse chicken under cold running water and pat completely dry with paper towels. Cut chicken into bite-size pieces. Set aside.

Bring chicken stock to a boil in a small saucepan; turn off heat and cover to keep warm.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Stir in the garlic and cook for 30 seconds, or until fragrant. Add the chicken, and continue cooking until lightly browned on both sides and cooked through, about 6 to 8 minutes. Set chicken aside.

Heat remaining olive oil in the skillet and cook onions until soft and translucent, about 4 minutes. Stir in the rice, and cook the rice is lightly toasted. Stir in the wine; cook, stirring constantly, until the wine evaporates.

Reduce heat to low, and stir in 1/3 of the hot chicken stock. Cook, stirring constantly, until all of the liquid has been absorbed, 8 to 10 minutes. Stir in another 1/3 of the chicken stock and continue cooking and stirring until absorbed, 8 to 10 minutes. Season the risotto with oregano and basil. Pour in the remaining stock, and stir until absorbed again, 8 to 10 minutes. Season to taste with salt and pepper, then stir in the Parmesan cheese, pesto, and chicken; heat through. To serve, divide between bowls and garnish with arugula.

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