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Risotto with chicken, celery and mushrooms
Rice dish with smoked chicken, seasonal mushrooms, thyme and celery.
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Ingredients
Directions
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Chop the onion and finely chop the garlic. Ris the leaves of the sprigs of thyme.
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Cut the celery sticks into cubes of ½ cm.
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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.
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Add the rice and fruit for 1 min. In the meantime, bring the water to a boil and dissolve the bouillon tablets.
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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.
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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.
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Cut the chicken fillet into thin strips. Add to the mushrooms and cook for 1 min.
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Stir the mushrooms and chicken through the risotto.
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Bon appétit! .
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Nutrition
460Calories
Sodium0% DV1.490mg
Fat32% DV21g
Protein42% DV21g
Carbs22% DV66g
Fiber16% DV4g
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