|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|
592 mlChicken stock
450 gChicken - Thigh
250 gRisotto Rice
101 mlwine, table, white
75 gCherry tomato red
75 gCherry tomato yellow
1.9 kgTotal recipe weight
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.
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.
Finely chop the shallots; crush, peel and chop the garlic.
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.
Meanwhile rinse the risotto in a colander and drain of the excess water.
Add the risotto to the sauce pan and gently stir until the risotto is coated with the butter and starts to glaze.
Add the white wine and let the risotto simmer and absorb the liquid.
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
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