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Risotto with chicken, celery and mushrooms
 
 
4 ServingsPTM30 min

Risotto with chicken, celery and mushrooms


Rice dish with smoked chicken, seasonal mushrooms, thyme and celery.

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Directions

  1. Chop the onion and finely chop the garlic. Ris the leaves of the sprigs of thyme.
  2. Cut the celery sticks into cubes of ½ cm.
  3. Heat the oil in a large pan with a thick bottom and fry the onion, garlic, thyme and celery for 3 minutes on low heat.
  4. Add the rice and fruit for 1 min. In the meantime, bring the water to a boil and dissolve the bouillon tablets.
  5. Add some stock to the rice and stir until it is absorbed. Add again and continue until the rice is done. This takes about 20 min.
  6. Meanwhile, cut the mushrooms into pieces. Heat the rest of the oil in a frying pan and fry the mushrooms on high heat in 3 minutes brown.
  7. Cut the chicken fillet into thin strips. Add to the mushrooms and cook for 1 min.
  8. Stir the mushrooms and chicken through the risotto.
  9. Bon appétit! .


Nutrition

460Calories
Sodium0% DV1.490mg
Fat32% DV21g
Protein42% DV21g
Carbs22% DV66g
Fiber16% DV4g

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