Risotto with Chicken and Mushrooms

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Risotto with Chicken and Mushrooms
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
554
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie554 kcal(26 %)
Protein24.49 g(25 %)
Fat17.31 g(15 %)
Carbohydrates66.97 g(45 %)
Sugar added0 g(0 %)
Roughage4.13 g(14 %)
Vitamin A104.42 mg(13,053 %)
Vitamin D0.08 μg(0 %)
Vitamin E0.5 mg(4 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.09 mg(8 %)
Niacin9.21 mg(77 %)
Vitamin B₆0.35 mg(25 %)
Folate17.16 μg(6 %)
Pantothenic acid0.51 mg(9 %)
Biotin0.31 μg(1 %)
Vitamin B₁₂0.24 μg(8 %)
Vitamin C3.61 mg(4 %)
Potassium198.21 mg(5 %)
Calcium108.92 mg(11 %)
Magnesium27.73 mg(9 %)
Iron1.61 mg(11 %)
Zinc0.72 mg(9 %)
Saturated fatty acids6.05 g
Cholesterol60.57 mg

Ingredients

for
4
Ingredients
1 stalk Leeks
1 garlic
2 tablespoons 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 tablespoons butter
salt
peppers
3 tablespoons freshly grated Parmesan
1 tablespoon finely chopped Sage
How healthy are the main ingredients?
LeekParmesanolive oilSagegarlicChicken breast

Preparation steps

1.

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.

2.

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.

3.

Stir risotto with the remaining butter and the Parmesan.

4.

To serve, transfer risotto to plates, top with chicken and mushrooms and garnish with sage.