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Chicken, leek, pea and mushroom risotto
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PREP TIME: |
10
mins |
| COOKING TIME:
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40
mins |
| SERVINGS:
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4 |
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Nutritional
Information:
Low in fat. Excellent source of niacin. Good source of magnesium, zinc, folate, vitamin A and vitamin C. Source of thiamin, iron, riboflavin and calcium. Food groups: Cereals, Meat, Dairy, Vegetables, Miscellaneous. Per serve (when serves 4): 2225 kJ (532 cals) 30g protein 13g fat (98% fat free) 70g carbohydrate
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Ingredients:
1 tbsp olive oil
500g chicken breast fillets, sliced
2 cloves garlic, chopped finely
2 leeks, trimmed and sliced finely
300g (1-1/2 cups) Arborio rice
250ml tomato puree
2 cups chicken stock
1 cup white wine
1 cup fresh peas
1 tbsp parmesan cheese
1 cup thinly sliced mushrooms
1 cup shredded basil leaves, to serve
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Instructions:
Heat oil in large, deep saucepan and cook chicken until golden and just cooked. Remove from pan and keep warm.
Reduce heat, garlic and leek, and cook over low heat for 5 minutes until softened. Add rice and stir so that rice is well coated with the vegetable mixture.
Combine the tomato puree, chicken and white wine and warm in the microwave or in a small saucepan on the stove.
Add 1/2 cup batches of stock mixture to rice and stir until absorbed. Continue this process until all of stock has been absorbed and rice is tender, adding browned chicken, peas, mushrooms and parmesan with the last addition of stock. Cook through for 5 minutes.
Serve risotto immediately, sprinkled with basil leaves.
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