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Chicken and Tomato Risotto

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Course: Main course
Preparation time: 20 minutes
Cooking time: 30 minutes
Cost per serving: 1,90 €
Energy: 534 kcal / serving
Nutritional score:

Instructions

  • 1.   Cut the chicken into small cubes. Set aside.
  • 2.   Chop the garlic. Set aside with the chicken.
  • 3.   Peel the onion and dice it into small pieces.
  • 4.   In a sauté pan, sauté the chopped garlic, onion, and chicken in a drizzle of olive oil.
  • 5.   Peel the tomatoes (blanch them for 10 seconds in boiling water or use a peeler).
  • 6.   Cut the tomatoes into small cubes.
  • 7.   Add the tomatoes to the chicken.
  • 8.   Add the rice, white wine, and chicken broth.
  • 9.   Simmer over low heat for 25 to 30 minutes until the rice has absorbed all the broth.
  • 10.   Finely chop the basil leaves and add them to the risotto.
  • 11.   Serve hot.

Notes & Suggestions

  • Be careful, the chicken broth cube may contain gluten - source: https://www.marmiton.org/recettes/recette_risotto-poulet-et-tomates_69446.aspx
    Tomato puree can be used as a substitute for tomatoes.

Ingredients for servings

  • 200 g of chicken breast
  • 4 tomatoes
  • 200 ml of tomato puree (optional)
  • 100 g of rice
  • 100 ml of white wine
  • 400 ml of chicken broth
  • 10 leaf of fresh basil
  • 2 tablespoon of olive oil

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    534 kcal
    27 %
  • Fat
    16,71 g
    24 %
  • of which saturated
    3 g
    15 %
  • Carbohydrates
    55,9 g
    22 %
  • of which sugar
    12,79 g
    14 %
  • Protein
    32,45 g
    65 %
  • Fibers
    6,2 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.