Smoky Poultry and Rice Stew

Name: Smoky Poultry and Rice Stew
Total time: 30 min
Yield: 2
Ingredients: 4 cups good-quality chicken stock; 2 tablespoons olive oil; 1 onion (finely chopped); 2 cloves garlic (crushed); 0.75 cup Risotto; 0.5 cup finely grated Parmesan; 1 smoked Chicken breast (sliced)

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Health Score:

7,4 / 10

Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

Calories:

505

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	505 kcal	(24 %)
Protein	32.05 g	(33 %)
Fat	25.54 g	(22 %)
Carbohydrates	35.14 g	(23 %)
Sugar added	0 g	(0 %)
Roughage	1.34 g	(4 %)

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more nutritional values

Vitamin A	78.37 mg	(9,796 %)
Vitamin D	0.22 μg	(1 %)
Vitamin E	0.21 mg	(2 %)
Vitamin B₁	0.08 mg	(8 %)
Vitamin B₂	0.19 mg	(17 %)
Niacin	11.51 mg	(96 %)
Vitamin B₆	0.42 mg	(30 %)
Folate	18.54 μg	(6 %)
Pantothenic acid	0.69 mg	(12 %)
Biotin	2.63 μg	(6 %)
Vitamin B₁₂	0.57 μg	(19 %)
Vitamin C	6.49 mg	(7 %)
Potassium	264.27 mg	(7 %)
Calcium	479.45 mg	(48 %)
Magnesium	36.34 mg	(12 %)
Iron	1.22 mg	(8 %)
Iodine	1.5 μg	(1 %)
Zinc	1.57 mg	(20 %)
Saturated fatty acids	8.53 g
Cholesterol	64.44 mg

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 4 cups good-quality chicken stock; 2 tablespoons olive oil; 1 onion (finely chopped); 2 cloves garlic (crushed); ¾ cup Risotto; ½ cup finely grated Parmesan; 1 smoked Chicken breast (sliced)

How healthy are the main ingredients?

olive oil onion garlic Parmesan Chicken breast

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Preparation steps

Heat the stock in a saucepan.

Heat the olive oil in a sauté pan and gently fry the onion for 5 minutes without colouring. Add the garlic and cook for 2 more minutes then stir in the rice. When it is well coated with the oil, add 2 ladles of the hot stock.

Cook, stirring occasionally, until most of the stock has been absorbed before adding the next 2 ladles. Continue in this way for around 15 minutes or until the rice is just tender.

Stir in the Parmesan and season with salt and pepper. Cover the pan and take off the heat to rest for 4 minutes. Spoon the risotto into warm bowls and lay the smoked chicken slices on top.