Risotto with Leeks and Chicken Breast
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,476 cal. | (70 %) | ||
| Protein | 245 g | (250 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 2.7 g | (9 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 35.3 μg | (59 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 153.7 mg | (1,281 %) | ||
| Vitamin B₆ | 5.6 mg | (400 %) | ||
| Folate | 162 μg | (54 %) | ||
| Pantothenic acid | 9 mg | (150 %) | ||
| Biotin | 23.9 μg | (53 %) | ||
| Vitamin B₁₂ | 4.2 μg | (140 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 2,962 mg | (74 %) | ||
| Calcium | 319 mg | (32 %) | ||
| Magnesium | 311 mg | (104 %) | ||
| Iron | 12.6 mg | (84 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 12.2 mg | (153 %) | ||
| Saturated fatty acids | 10.5 g | |||
| Uric acid | 1,906 mg | |||
| Cholesterol | 650 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 4 chicken (about 200 grams or 7 oz each)
- salt (and)
- freshly ground peppers
- 2 Tbsps olive oil
- 200 milliliters dry white wine
- 1 stalk Leeks
- 40 grams butter
- 250 grams Arborio rice
- 800 milliliters Vegetable broth
- 4 Tbsps freshly grated Parmesan
- 2 Tbsps honey
Preparation steps
Preheat the convection oven to 160°C (approximately 325°F).
Rinse the chicken breasts, pat dry, season with salt and pepper and brown all sides in hot oil. Place in an ovenproof dish and pour in about 50 ml (approximately 1/4 cup) of white wine. Cook until done, about 20 minutes. If necessary, pour in a little water during cooking.
For the risotto, bring broth to a boil in a small pot, then reduce heat and keep warm. Rinse and trim the leek, cut the white part into rings and chop the green. Briefly saute in 20 grams (approximately 1 1/2 tablespoon) butter. Add the rice and cook briefly.
Add white wine and cook, stirring, until evaporated. 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.
Finally, stir in the remaining butter and Parmesan and season with salt and pepper.
During the last 5 minutes of cooking, brush the chicken breasts with the honey. Spread the risotto on a plate and place the sliced chicken on top. Serve drizzled with the pan sauce.
