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RITANASCIMENTO
Lemon risotto with marinated chicken wings
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Ingredients
Directions
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Preheat the oven to 180ºC.
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Place the chicken pieces with the marinade on the baking tray and bake in the oven for about 30 minutes until golden brown and done.
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In the meantime, heat the olive oil in a pan and fry the onion and garlic. Add the risotto rice and stir until the granules begin to turn glassy.
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Then add a dash of hot stock, stir and add a dash of stock as soon as the stock is completely absorbed in the pan. Continue until the rice is al dente.
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Add the peas, lemon zest and a pinch of lemon juice. Switch off the heat source and stir in half of the Parmesan cheese.
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Season the risotto with salt and pepper and let stand for a while. Meanwhile, cook the broccoli.
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Serve the risotto with the rest of the Parmesan cheese, chicken puffs from the oven and the broccoli.
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Nutrition
875Calories
Sodium0% DV3g
Fat57% DV37g
Protein96% DV48g
Carbs28% DV84g
Fiber40% DV10g
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