Spicy Chicken with Risotto
Nutritional values
(Percentage of daily recommendation)
| Calorie | 622 cal. | (30 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 8.6 mg | (72 %) | ||
| Vitamin K | 8.1 μg | (14 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 33.1 mg | (276 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 8.9 μg | (20 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 835 mg | (21 %) | ||
| Calcium | 175 mg | (18 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 436 mg | |||
| Cholesterol | 128 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 4 Chicken breasts (each about 200 grams)
- 1 Lime
- 1 dried chili pepper
- 1 tsp honey
- 4 Tbsps soy sauce
- 1 onion
- 5 Tbsps vegetable oil
- 250 grams Arborio rice
- 125 milliliters white wine
- 1 bunch scallions
- salt
- freshly ground peppers
- 2 Tbsps grated Parmesan
Preparation steps
Rinse the scallions, trim and cut into rings.
Rinse the lime in hot water, wipe dry and peel with a sharp knife. Cut the peel into thin strips and finely chop half of them. Squeeze the lime. Mix the chopped lime zest with dried chile, honey, salt, pepper and soy sauce. Coat the chicken with the mixture, cover and let marinate about 20 minutes.
Peel the onion and finely chop. Sweat the onion in 2 tablespoons oil, add rice and cook briefly. Pour in the wine and some broth and cook, stirring, gradually adding remaining broth regularly as mixture becomes creamy (about 25 min.).Stir in leeks 5 minutes before end of cooking.
Cook the chicken breasts on both sides in remaining hot oil until done, about 8 minutes. Then remove and let rest briefly in aluminum foil.
Finally stir Parmesan into the risotto, taste and serve in deep plates. Place the sliced chicken breasts on top and serve sprinkled with the remaining lime strips.
