Risotto with Chicken and Mushrooms
Nutritional values
(Percentage of daily recommendation)
| Calorie | 554 cal. | (26 %) | ||
| Protein | 24.49 g | (25 %) | ||
| Fat | 17.31 g | (15 %) | ||
| Carbohydrates | 66.97 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.13 g | (14 %) |
| Vitamin A | 104.42 mg | (13,053 %) | ||
| Vitamin D | 0.08 μg | (0 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin B₁ | 0.05 mg | (5 %) | ||
| Vitamin B₂ | 0.09 mg | (8 %) | ||
| Niacin | 9.21 mg | (77 %) | ||
| Vitamin B₆ | 0.35 mg | (25 %) | ||
| Folate | 17.16 μg | (6 %) | ||
| Pantothenic acid | 0.51 mg | (9 %) | ||
| Biotin | 0.31 μg | (1 %) | ||
| Vitamin B₁₂ | 0.24 μg | (8 %) | ||
| Vitamin C | 3.61 mg | (4 %) | ||
| Potassium | 198.21 mg | (5 %) | ||
| Calcium | 108.92 mg | (11 %) | ||
| Magnesium | 27.73 mg | (9 %) | ||
| Iron | 1.61 mg | (11 %) | ||
| Zinc | 0.72 mg | (9 %) | ||
| Saturated fatty acids | 6.05 g | |||
| Cholesterol | 60.57 mg |
Ingredients
- Ingredients
- 1 stalk Leeks
- 1 garlic clove
- 2 Tbsps olive oil
- 300 grams Arborio rice
- 200 milliliters dry white wine
- 800 milliliters Chicken broth
- 200 grams button Mushroom
- 2 Chicken breasts (120 grams or approximately 4 oz each)
- 2 Tbsps butter
- salt
- peppers
- 3 Tbsps freshly grated Parmesan
- 1 Tbsp finely chopped Sage
Preparation steps
Halve leek lengthwise, rinse and cut into thin strips. Peel garlic and chop finely. Cook both together in hot oil in a pan. Add the rice, sauté briefly and deglaze with the wine. Ladle in about 150 ml (approximately 3/4 cup) of hot broth and cook, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently.
Trim the mushrooms and cut in half or quarters, depending on size. Rinse the chicken, pat dry and cut into strips. Sauté mushrooms in 1 tablespoon hot butter until golden brown for 2-3 minutes. Add the chicken to the pan and cook until done. Season with salt and pepper.
Stir risotto with the remaining butter and the Parmesan.
To serve, transfer risotto to plates, top with chicken and mushrooms and garnish with sage.
