Chicken risotto
Nutrition per serving
Calories | 1,165 kcal |
Protein | 48.6 g |
Carbs | 215.1 g |
Fats | 9.9 g |
Saturated Fat | 2.8 g |
Monounsaturated Fat | 4.6 g |
Polyunsaturated Fat | 1 g |
Sugars | 7.7 g |
Fiber | 4.2 g |
Sodium | 474 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.