Italian Rice with Chicken and Basil

0
Average: 0 (0 votes)
(0 votes)
Italian Rice with Chicken and Basil
share Share
print
bookmark_border Copy URL
Health Score:
6,3 / 10
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Calories:
609
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie609 kcal(29 %)
Protein36.11 g(37 %)
Fat25.24 g(22 %)
Carbohydrates47.37 g(32 %)
Sugar added0 g(0 %)
Roughage1.07 g(4 %)
Vitamin A43.73 mg(5,466 %)
Vitamin D0.09 μg(0 %)
Vitamin E0.85 mg(7 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.15 mg(14 %)
Niacin18.83 mg(157 %)
Vitamin B₆0.66 mg(47 %)
Folate14.08 μg(5 %)
Pantothenic acid1.01 mg(17 %)
Biotin1.35 μg(3 %)
Vitamin B₁₂0.32 μg(11 %)
Vitamin C3.25 mg(3 %)
Potassium353.01 mg(9 %)
Calcium87.96 mg(9 %)
Magnesium39.84 mg(13 %)
Iron1.87 mg(12 %)
Iodine1.15 μg(1 %)
Zinc1.16 mg(15 %)
Saturated fatty acids5.92 g
Cholesterol92.81 mg

Ingredients

for
4
Ingredients
2 ⅔ cups Chicken breasts (cut into wide strips)
salt
peppers
2 tablespoons flour
4 tablespoons olive oil
1 tablespoon butter
2 cloves garlic (finely chopped)
1 onion (finely chopped)
2.333 cups Risotto
cup white wine
4 cups hot chicken stock
1 ½ tablespoons Pesto
1 tablespoon Pine nuts
To garnish
Arugula
How healthy are the main ingredients?
Chicken breastolive oilPine nutsgarlicsaltonion
Preparation

Kitchen utensils

1 Cutting board, 1 Small knife, 1 Juicer, 1 Peeler

Preparation steps

1.
Season the chicken strips with salt and pepper and coat in flour. Set aside.
2.
Heat half the oil and all the butter in a pan and gently cook the garlic and onion until translucent. Add the rice and stir to coat the rice.
3.
Add half the wine and stir over the heat until it has evaporated. Add the remaining wine and stir until it has evaporated again. Add 1 ladleful of stock and cook until it has been absorbed, stirring frequently. Continue in this way, adding a ladleful of stock until the last one has been absorbed and the rice is cooked (but still retains a little bite). If there is not enough stock continue adding hot water instead.
4.
When the rice is cooked stir in the pesto and pine nuts. Season to taste with salt and pepper. Keep warm.
5.
Heat the remaining oil in a frying pan and fry the chicken pieces until golden brown on both sides. Combine with the risotto and serve immediately garnished with rocket.