<< Back

Risotto chicken and tomatoes

May June July August September Gluten free
Course: Main course
Preparation: 20 minutes
Cooking: 30 minutes
Cost per serving: 2,07 €
Energy: 539 kcal / serving
Nutritional score:

Instructions

  • 1.   Cut the chicken into small cubes. Book.
  • 2.   Chop the garlic. Reserve with the chicken.
  • 3.   Peel the onion and cut into small cubes.
  • 4.   In a pan, sauté in a drizzle of olive oil, chopped garlic, onion and chicken.
  • 5.   Peel the tomatoes (boil 10 seconds in water or using a thrifty).
  • 6.   Cut them into small dice.
  • 7.   Stir in chicken tomatoes.
  • 8.   Pour the rice, the white wine and the chicken broth.
  • 9.   Simmer on low heat for 25 to 30 minutes until the rice has absorbed all the broth.
  • 10.   Chop the basil leaves and add to the risotto.
  • 11.   Serve hot.

Notes

  • Be careful, the poultry cube may contain gluten - source: https://www.marmiton.org/recettes/recette_risotto-poulet-et-tomates_69446.aspx Tomato puree replaces tomatoes

Questions

Reviews

No review yet , add a review

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 basilic
  • 2 tablespoon of olive oil

Informations nutritionelles *

  •  
    Par personne
    % AJR
  • Valeur énergétique
    539 kcal
    27 %
  • Matières grasses
    16,41 g
    23 %
  • dont saturés
    2,35 g
    12 %
  • Glucides
    54,33 g
    21 %
  • dont sucres
    11,56 g
    13 %
  • Protéines
    31,22 g
    62 %
  • Fibres
    6,01 g
    n/a
  •   Plus de données
* A titre indicatif, avant cuisson, AJR de l'Union européenne.