Chicken risotto

Nutrition per serving

Calories1,165 kcal
Protein48.6 g
Carbs215.1 g
Fats9.9 g
Saturated Fat2.8 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat1 g
Sugars7.7 g
Fiber4.2 g
Sodium474 mg

Ingredients

Olive Oil
Chicken Tenderloin
Onion
Chicken Stock
Arborio or Carnaroli (short-grain rice)
Peas Green, Frozen
Parmesan Cheese
Ground Black Pepper
1.     Cover frying pan with oil. Add chicken and cook with medium heat for 3–4 minutes on both sides so that cooked through. Then plate.

2.     Add finely chopped onion to pan and cook until soft. Add stock and rice to pan and allow to simmer whilst stirring for 10 minutes so that rice is tender and liquid has evaporated.

3.     Add peas and grated parmesan and cook for 1 minute.

4.     Transfer risotto to plate add the waiting chicken on top. Season with pepper to taste. Serve with a large green salad as required.