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Angie Duffy Hernandez
Risotto with chicken and vegetables
Italian risotto with chicken breast, winter carrot, celery and parmesan cheese.
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Ingredients
Directions
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Melt half of the butter in a pan with a thick bottom and fry the cubes of chicken breast for 5 minutes. Remove the chicken from the pan and keep it separate.
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Chop the onion and peel the winter carrot. Cut the winter carrot into small cubes. Also cut the celery stalk into small cubes.
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Fruit in the same pan the onion, carrot and celery 5 min.
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Add the rice and stir for 1 min so that the grains will shine. Pour in the wine, reduce the heat and stir until the wine is absorbed.
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Make the chicken broth according to the instructions on the package. Add a soup serving spoon of warm stock and keep stirring.
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Repeat until the stock is empty, add a new spoon when the stock is almost absorbed by the rice. Be careful that the rice does not burn.
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Add the cubes of chicken after 5 minutes. Taste the risotto after 10 min: take the pan off the heat when the rice is done, but still has a firm bite.
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Stir the remaining butter and half of the cheese through the risotto and season with (freshly ground) salt and pepper.
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Leave the risotto covered for another 5 minutes. Put the risotto in (deep) plates and sprinkle with the rest of the Parmesan cheese.
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Nutrition
565Calories
Sodium40% DV955mg
Fat31% DV20g
Protein58% DV29g
Carbs21% DV63g
Fiber12% DV3g
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