<< recipes
Share
Chicken and Tomato Risotto
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
Rates
-
No reviews
Nutritional information *
-
Per serving% RDA
-
Energy value534 kcal27 %
-
Fat16,71 g24 %
-
of which saturated3 g15 %
-
Carbohydrates55,9 g22 %
-
of which sugar12,79 g14 %
-
Protein32,45 g65 %
-
Fibers6,2 g?
-
More data
* As an indication, before cooking, RDA of the EU.