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
-
25 minMain dishfrozen seafood, onion, garlic, chorizo sausage on one piece, traditional olive oil, yellow rice, chicken broth from tablet, tomato cubes,simple paella
-
20 minMain dishfricandeau, cooked leg ham, smoked chicken fillet (meat products), Pate, cornichon, sweet pickle, forest fruit jam, clove powder, herb butter, baguette, silver outing, white raisin, white vinegar, sugar, tomato paste, Red port, laurel leaf, clove,French meat dish with 'oignons monegasque'
-
20 minMain dishgreen beans, bunch onion, ham ham, olive oil, garlic, gnocchi di patate, flat leaf parsley,green beans gnocchi
-
15 minMain dishzucchini, white garnish almonds in a bowl, garlic, fresh fresh mint, fresh basil, extra virgin olive oil, Pecorino Romano, frozen garden peas, Biologically fresh linguine integrali,wholemeal linguine with zucchini pesto
Nutrition
515Calories
Sodium18% DV440mg
Fat25% DV16g
Protein64% DV32g
Carbs20% DV60g
Fiber16% DV4g
Loved it