Name: Smoked chicken risotto
Prep time: 15 min
Cook time: 1 h 5 min
Yield: 1314.2 grams
Ingredients: 2 teaspoons of oil, olive (6 g); 1 unit of shallots, raw (10 g); 2 cloves of garlic, raw (6 g); 200 grams of rice, white, Italian Arborio risotto, raw; 110 grams of wine, white, dry; 110 grams of vinegar; 2 half pints of stock cubes, chicken, made up with water (568 g); 2 medium portions of chicken, breast, grilled without skin, meat only (260 g); 150 grams of tomatoes, sun-dried; 1 level teaspoon of salt (5 g); 1 level teaspoon of pepper, black (2 g)

Ingredients

or2 teaspoons of oil, olive (6 g)

or1 unit of shallots, raw (10 g)

or2 cloves of garlic, raw (6 g)

or200 grams of rice, white, Italian Arborio risotto, raw

or110 grams of wine, white, dryor110 grams of vinegar

or2 half pints of stock cubes, chicken, made up with water (568 g)

or2 medium portions of chicken, breast, grilled without skin, meat only (260 g)

or150 grams of tomatoes, sun-dried

or1 level teaspoon of salt (5 g)

or1 level teaspoon of pepper, black (2 g)

Preparation

1. Heat the oil in a large saucepan set over a medium heat until hot. Add the shallot, garlic and a little salt, sweating for 4-5 minutes until softened. 2. Add the rice and cook for 2-3 minutes, stirring frequently, coating in the oil. Deglaze with the wine and let it reduce by half. 3. Slowly incorporate stock into the rice, ladle by ladle, stirring constantly for 25-35 minutes until the rice absorbs the liquid. 4. Once the rice is plump and tender, stir through the chicken and sun-dried tomato and then season to taste. 5. Spoon into bowls and garnish with pea shoots before serving.

Nutritional information

	Per 100 g	Per portion (329 g)	% DRI
Energy	122 kcal	399 kcal	20 %
Protein	9 g	30 g	60 %
Carbohydrate	20 g	64 g	25 %
Sugars	4 g	14 g	16 %
Fat	2 g	5 g	8 %
Fatty acids, total saturated	0 g	1 g	4 %
Fiber	2 g	5 g	22 %
Sodium	424 mg	1392 mg	58 %

Recipes ofHannah Ward

Nutritionist · 11636

Encouraging people to adopt healthier eating habits

Smoked chicken risotto

Monday, May 16, 2022