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Christy Fremgen
Chicken risotto with mint
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Ingredients
Directions
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Boil the chicken fillet in the chicken broth for 5-7 minutes.
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Sieve the stock above a bowl and store the chicken and stock separately.
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Heat the oil and fry the onion and garlic for about 3 minutes.
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Spoon the rice, stir well and fry the rice briefly without letting it color. Pour a dash of broth and bring to the boil while stirring.
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Pour the broth little by little as soon as the rice has absorbed the broth.
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In the meantime, heat the peas and drain them. After about 15 minutes, when the rice has absorbed all the broth, add the peas to the rice together with the chicken. Season with salt and pepper.
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Let the risotto continue for about 5 minutes so that the rice grains are al dente.
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Take the risotto from the heat source and stir in the butter, fresh mint and cheese.
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Nutrition
645Calories
Sodium0% DV0g
Fat35% DV23g
Protein80% DV40g
Carbs23% DV68g
Fiber0% DV0g
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