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Risotto chicken and veggie

(0)
40 Min
 
portions
3 %

Carbs

6 %

Fats

7 %

Proteins

per 100 g Total Recipe
Gross weight 100 g 1925 g
Energy 364 kJ / 87 kcal 7001 kJ / 1675 kcal
Sat. fat 3 g 40 g
Unsat. fat 3 g 39 g
Fibre 1 g 5 g
Salt 200 mg 3832 mg
Units:
 
  • 592 ml
    Chicken stock
  • 450 g
    Chicken - Thigh
  • 250 g
    Risotto Rice
  • 200 g
    Zucchini
  • 101 ml
    wine, table, white
  • 80 g
    Shallot
  • 75 g
    Cherry tomato red
  • 75 g
    Cherry tomato yellow
  • 50 g
    Parmesan
  • 20 g
    Butter
  • 10 g
    Garlic
  • 10 g
    Basil
  • 5 g
    Salt
  • 1.9 kg
    Total recipe weight

Equipment

1 x Sauce pans , 1 x Chefs knives , 1 x Plastic cutting boards , 1 x Ladle , 1 x Spatulas , 1 x Colander
Method

Preparation time

10 Min

Cooking time

30 Min

1

Slice the chicken thigh into 2 cm wide strips and season with pepper, salt and the dried thyme.

Place the sauce pan on medium heat and fry the chicken with a thumb of butter for about 6 -8 minutes.

2

Mean while chop the zucchini into 2cm cubes,halve the cherry tomatoes and fry with the chicken for a further 2 minutes. Set apart in a separate mixing bowl.

3

Finely chop the shallots; crush, peel and chop the garlic.

4

Place a sauce pan on medium heat melt another 10g of butter. Gently glaze the shallots and the garlic with some freshly ground pepper for 3 to 4 minutes.

5

Meanwhile rinse the risotto in a colander and drain of the excess water.

6

Add the risotto to the sauce pan and gently stir until the risotto is coated with the butter and starts to glaze.

7

Add the white wine and let the risotto simmer and absorb the liquid.

8

Add a ladle of stock while stirring, when the stock has been absorbed add another ladle of stock and repeat this process until all the stock has been added, this should take about 14 to 16 minutes

9

Fold through the chicken & veggies, the remaining butter and parmesan cheese. Add salt and freshly ground pepper to taste and leave for 2 minutes before serving.

Tear and sprinkle some basil leaves over each serving of risotto

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