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
-
15 minMain dishshallots, butter, fresh green tapenade, dry white wine, cooking cream, freshly ground black pepper, entrecotes,sirloin steak with green olive sauce
-
25 minMain dishmedium oranges, liquid honey, balsamic vinegar, duck breast fillet, sesame oil, garlic, Sesame seed, cut red cabbage, fresh coriander,duck breast with orange glaze and red cabbage
-
20 minMain dishmedium sized egg, ready-to-eat avocado, zucchini, bunch onion, (olive oil, lemon, dijon mustard, lentils in pot, fresh spinach, fresh smoked mackerel fillet,lentil-mackerel salad with avocado and egg
-
15 minMain dishpaprikamix, fresh chives, romatomat, salsa mild, canned corn, olive oil fresh lemon, skinny grill burgers, pita bread, ready-to-eat avocado,pitta burger with avocado and corn pepper salad
Nutrition
515Calories
Sodium18% DV440mg
Fat25% DV16g
Protein64% DV32g
Carbs20% DV60g
Fiber16% DV4g
Loved it