Chicken Risotto
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By Anonymous Celeriac
Chicken Risotto
5 steps
Prep:30minCook:45min
Updated at: Thu, 17 Aug 2023 12:49:50 GMT
Nutrition balance score
Unbalanced
Glycemic Index
59
Moderate
Glycemic Load
47
High
Nutrition per serving
Calories903.8 kcal (45%)
Total Fat44 g (63%)
Carbs79.5 g (31%)
Sugars10.3 g (11%)
Protein26.4 g (53%)
Sodium788.3 mg (39%)
Fiber1.3 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
0.5kent pumpkin
cut into small squares and roasted
1red capsicum roasted
2leeks
finely sliced
200gmushrooms
quartered and roasted
1 tblspgarlic paste
2 tspbasil paste
1 ½ cupsarborio rice
2 cupswhite wine
2 cupsvegetable stock
2chicken fillets
thinly sliced
2 handfulsparmesan cheese
cracked pepper
1 ½ cupscream
butter
Instructions
Step 1
Roast the pumpkin, mushrooms, & capsicum. Melt butter & garlic and cook leek on low heat until heat.
Step 2
Add rice and wine. Cook until wine absorbed. Meanwhile, lightly cook chicken until sealed and add to baking dish.
Step 3
Mix basil into rice mixture, add to baking dish with roast veggies.
Step 4
Pour over vegetable stock and mix. Cover tightly with foil and put into oven (200ish).
Step 5
Check and stir @ 20min. At 40 min remove from oven and add cream, parmesan and cracked pepper. Check rice is cooked through and lquid absorbed. If yes, done! If not, return to oven for 5min and check again.
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