Seared Chicken and Bacon Risotto
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 40 min.
Ready in
Calories:
1144
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,144 cal. | (54 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 95 g | (82 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 63.9 μg | (107 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 24.7 mg | (206 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 150 μg | (50 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 851 mg | (21 %) | ||
| Calcium | 210 mg | (21 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 40.6 g | |||
| Uric acid | 400 mg | |||
| Cholesterol | 186 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 cups chicken stock
- 1 ½ cups Bacon (cut into 1-inch pieces)
- 2 large Leeks (washed and chopped)
- 1 shallot (minced)
- 1 cup Arborio rice
- 2 Chicken breasts (pan seared and sliced)
- ½ cup grated Parmesan
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
Preparation steps
1.
Bring broth to a boil in a medium saucepan. Reduce heat so that broth stays at a constant gentle simmer.
2.
In a large, deep skillet, cook bacon over medium heat until browned and crisp. Transfer bacon strips with a slotted spoon to a paper towel; set aside. Pour off all but 1 tablespoon bacon drippings. Add leeks to skillet; cook 5 minutes, stirring occasionally. Add garlic and rice; cook 1 minute, stirring frequently.
3.
Using a large ladle, transfer about 1 cup of the simmering broth to the rice mixture. Cook until most of the liquid is absorbed, stirring frequently. Continue adding broth 1 ladle at a time, until rice is slightly firm to the bite, 20 to 25 minutes, stirring frequently and keeping the rice mixture at a constant simmer.
4.
Stir in reserved bacon and chicken; heat through. Remove from heat; stir in cheese. Season with salt and pepper. Transfer to four shallow bowls and serve immediately.
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