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Risotto with chicken and walnuts
Italian rice with chicken, garden peas, walnuts and Parmesan cheese.
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Ingredients
Directions
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Chop the onion. Let the garden peas thaw. Cut the chicken breast into cubes and the chives finely.
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Bring the stock to a boil and turn the heat down.
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Heat the olive oil in a pan. Add the onion and fruit for 10 minutes without coloring. Add the rice and cook for 3 minutes until the grains shine.
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Add the wine and stir until it is absorbed.
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Add a dash of stock and stir until it is absorbed. Then add another dash and continue until the rice is tender. This takes about 20 min.
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In the meantime, heat the olive oil in a pan and add the garden peas. Leave to cook with the lid on the pan for 2 minutes.
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Add the chicken and chives. Scoop this mixture through the risotto.
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Remove the pan from the heat and add the butter and the cheese. Put the lid on the pan and let stand for 3 minutes.
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Chop the walnuts. Heat the olive oil and fry the walnuts for 1 min. In the end, scoop the walnuts through the risotto.
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Spread over the plates, sprinkle with the cheese and drizzle with walnut oil.
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Nutrition
815Calories
Sodium0% DV1.340mg
Fat68% DV44g
Protein60% DV30g
Carbs23% DV69g
Fiber24% DV6g
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