Fresh Risotto with Chicken and Pesto
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
520
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(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 %) |
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
all recipes of this author
Ingredients
for
4
- 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)
Preparation steps
1.
For Pesto:
2.
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.
3.
For Risotto:
4.
Rinse chicken under cold running water and pat completely dry with paper towels. Cut chicken into bite-size pieces. Set aside.
5.
Bring chicken stock to a boil in a small saucepan; turn off heat and cover to keep warm.
6.
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.
7.
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.
8.
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.
