Filter
Reset
Sort ByRelevance
Tom Coakley
Risotto with chicken, chestnut mushrooms and coriander
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the olive oil and fry the chicken brown and done.
-
Heat the wok or sunflower oil and stir-fry in this bunch, 1 tablespoon lemon zest, garlic and ginger root until it smells.
-
Add the rice and fry it until the grains shine.
-
Add the mushrooms and stir-fry for 3 minutes. Add a ladle of broth and the lemon juice and let the rice pick up, while stirring occasionally. Then add the rest of the stock in portions. The rice becomes creamy and not dry.
-
Spoon half of the coriander and season with salt and pepper. Cut the chicken fillet into broad strips, put them on the risotto and sprinkle the rest of the coriander over it.
-
15 minMain dishonions, liquid margarine, beef burgers, baby potatoes, tomatoes, mixed lettuce extra, oil, vinegar, lettuce croutons garlic,hamburgers with lettuce and garlic croutons -
30 minMain dishQuinoa, Broccoli, eggplant, olive oil, unsalted mixed nuts, feta, vinaigrette,quinoa salad with grilled vegetables and feta -
110 minMain dishveal schnitzel, wheat flour, freshly ground sea salt, freshly ground black pepper, onion, unsalted butter, meat fond, dried laurel leaves, traditional olive oil, corn oil, veal entrecote, medium sized egg, self-raising flour, granulated sugar, fresh parsley, fresh pointed cabbage, curry powder,veal entrecote with pumpkin fritters and hachese sauce -
45 minMain dishsalmon fillet, ketjapmarinade, white balsamic vinegar, honey, ginger powder,japanese salmon
Nutrition
525Calories
Sodium0% DV0g
Fat20% DV13g
Protein52% DV26g
Carbs24% DV73g
Fiber0% DV0g
Loved it