Chicken And Red Pepper Risotto Recipe
Servings: 4
Ingredients
- 2 tsp extra virgin olive oil
- 2 tsp butter
- 400 gm boneless chicken, skinned and cut into 2 cm cubes
- 1 x onion, finely minced
- 1 1/2 c. long grain rice">rice or possibly Arborio rice">rice
- 1 pkt MAGGI Chicken Noodle Soup Mix
- 3 c. boiling water
- 1 x roasted red pepper, skinned and cut into strips
- 2 Tbsp. lemon juice
- 1/2 tsp grated lemon rind
- 1/2 c. grated cheese, preferably parmesan cheese freshly grnd black pepper
- 2 Tbsp. minced parsley
Directions
- Heat the extra virgin olive oil and butter in a large saucepan.
- Add in the chicken and brown over a moderately high heat. Remove the chicken and set aside.
- Add in the onion and rice to the pan. Cook, stirring, over a low heat for 2-3 min.
- Combine the soup mix and boiling water.
- Add in to the rice mix and bring to the boil, stirring. Cover the pan and simmer over a very low heat for 15 min. Stir occasionally.
- Stir in the chicken and red pepper. Cover and simmer for a further 6-8 min or possibly till the chicken is cooked, the rice is tender and the liquid is absorbed. Stir occasionally.
- Stir in the lemon juice, lemon rind and cheese. Season with black pepper and sprinkle with the parsley before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 395g | |
| Recipe makes 4 servings | |
| Calories 520 | |
| Calories from Fat 182 | 35% |
| Total Fat 20.42g | 26% |
| Saturated Fat 8.09g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 177mg | 7% |
| Potassium 324mg | 9% |
| Total Carbs 59.93g | 16% |
| Dietary Fiber 1.9g | 6% |
| Sugars 2.01g | 1% |
| Protein 22.29g | 36% |
