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Tom Coakley
Risotto with chicken, chestnut mushrooms and coriander
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Ingredients
Directions
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Heat the olive oil and fry the chicken brown and done.
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Heat the wok or sunflower oil and stir-fry in this bunch, 1 tablespoon lemon zest, garlic and ginger root until it smells.
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Add the rice and fry it until the grains shine.
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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.
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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.
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Nutrition
525Calories
Sodium0% DV0g
Fat20% DV13g
Protein52% DV26g
Carbs24% DV73g
Fiber0% DV0g
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