Chicken and Olive Risotto Recipe
Ingredients
- ½ lb. chicken, deboned
- 2 cups chicken broth
- 1 cup rice
- 1 cup onion, diced
- ½ cup olives, sliced
- ½ cup wine
- ½ cup butter
- ¼ cup Parmesan cheese, grated
- ½ tsp. salt
- ¼ tsp. garlic powder
- ¼ tsp. black pepper, ground
Directions
- Cook the chicken, covered, for three minutes with 650 watts, then shred with a fork.
- Heat the onion and butter for two minutes at 950 watts, covered, then add the rice, broth, and wine, mix, re-cover, and cook for fifteen minutes at 950 watts.
- Add the chicken, olives, cheese, and spices, stir, re-cover, and heat with 650 watts for four minutes. Stir and let stand for a few minutes.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 331g | |
| Recipe makes 4 servings | |
| Calories 769 | |
| Calories from Fat 517 | 67% |
| Total Fat 58.07g | 73% |
| Saturated Fat 21.18g | 85% |
| Trans Fat 0.0g | |
| Cholesterol 95mg | 32% |
| Sodium 769mg | 32% |
| Potassium 321mg | 9% |
| Total Carbs 42.1g | 11% |
| Dietary Fiber 1.7g | 6% |
| Sugars 1.93g | 1% |
| Protein 14.76g | 24% |
