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Risotto rice with chicken and mango
 
 
4 ServingsPTM30 min

Risotto rice with chicken and mango


Risotto with red onion, spring onion, mango, chicken and smoked cheese.

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Directions

  1. Peel and chop the onion. Heat the olive oil in a frying pan. Fry the onion gently for about 2 minutes. Add the rice and cook until the grains shine.
  2. Add the water with the bouillon tablet and cook the rice for about 20 minutes until done. In the meantime, clean the forest onion and cut into rings. Peel the mango and cut the flesh into small pieces.
  3. Cut the chicken fillet into slant slices. When the rice is cooked, stir in the chicken, spring onion and mango and warm up. Grate the smoked cheese above it.


Nutrition

520Calories
Sodium39% DV940mg
Fat20% DV13g
Protein56% DV28g
Carbs24% DV72g
Fiber12% DV3g

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