Filter
Reset
Sort ByRelevance
NANBUM
Risotto with chicken and endive
Risotto with chicken, endive, garlic and sundried tomatoes.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Boil the risotto rice according to the instructions on the package. Cut half of the garlic finely and squeeze the rest of the garlic.
-
Cut the tomatoes into strips. Cut the chicken fillet into wide strips. Mix the oil with the pressed garlic in a bowl.
-
Brush the chicken breast thinly with the garlic oil. Heat the grill pan and toast the chicken fillet in brown and cooked for 8-10 minutes. Sprinkle with salt and pepper.
-
Meanwhile, heat the olive oil in a stirring fruit the finely chopped garlic.
-
Add half of the endive and spices. Stir fry until the vegetables have shrunk a little. Add the rest of the endive and cook for 1-2 minutes.
-
Add the tomatoes and 1 tbsp oil of the tomatoes (per 4 people) and warm through. Divide the rice and vegetables over plates and put the chicken on them.
Blogs that might be interesting
-
55 minMain dishfree-range chicken fillets, chicken drumsticks, buttermilk, cornflakes, flour, Cajun spices, sunflower oil, full yogurt, mayonnaise, dill, mustard,fried chicken with ranch dip
-
50 minMain dishcourgettes, Bettine chevre frais, fresh thyme, lemon, ricotta, chives, garlic, extra virgin olive oil, pappardelle, Red pepper,zucchini with thyme and chives
-
15 minMain dishlime, ginger syrup, sesame oil, sunflower oil, organic cut red cabbage, puffed quinoa, ready-to-eat avocado, chilled edamame soybeans, fresh crayfish,puffed quinoa salad with red cabbage, avocado and crayfish
-
25 minMain dishfresh parsley, tomatoes, garlic, balsamic vinegar, olive oil, chicken fillets, farmer's fries, mixed iceberg lettuce extra,grilled chicken fillet with tomato salsa and French fries
Nutrition
515Calories
Sodium18% DV440mg
Fat25% DV16g
Protein64% DV32g
Carbs20% DV60g
Fiber16% DV4g
Loved it