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
-
20 minMain dishpangasius fillet, bacon, leeks, boiled mussels, olive oil, Zaanse mustard,Dutch fishery jacket
-
15 minMain dishbasmati rice, fresh ginger, Vegetarian Butcher kipstuckjes, tomato frito, sweet chilli sauce, sesame oil, Japanese wok vegetable,rice with wok vegetable and vega chicken
-
45 minMain dishhalf-to-half minced, onion, garlic, oregano, cumin powder (djinten), egg, bread-crumbs, sunflower oil, Red onion, Red pepper, tomato, chilli pepper flakes, mustard, cane sugar, Worcestershire sauce, tomato ketchup, cheese, white bun,sloppy joe cheeseburger
-
25 minMain dishhalf peaches in light syrup, fresh string beans, chicken breast, traditional olive oil, mushrooms, tomato paste, chili powder, couscous,couscous with chicken, peach and string beans
Nutrition
515Calories
Sodium18% DV440mg
Fat25% DV16g
Protein64% DV32g
Carbs20% DV60g
Fiber16% DV4g
Loved it