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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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180 minMain disholive oil, onion, garlic, rib, tomato cubes, Beef broth, cinnamon stick, ground cumin, pumpkin, fresh coriander,stuffed pumpkin with stew
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20 minMain dishiceberg lettuce, mushrooms, peppers, tortillas, grated cheese, corn oil, jumbo shrimp, guacamole dip,cheese tortilla with mushrooms and shrimps
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45 minLunchchicken drumsticks, olive oil, butter, Red onion, garlic, chicken bouillon, White wine, thyme, fennel bulb, tomato, spring / forest onion, cooking cream, crayfish, cocktail shrimp, flat leaf parsley,coq au vin blanc with fennel and crayfish
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30 minMain dishceleriac, garlic, cannellini canned beans, vine tomato, green pepper, baby cream lettuce, honey mustard dressing, beef chipolata, semi-skimmed milk, unsalted butter,beef chipolata sausage with celeriac purée
Nutrition
525Calories
Sodium0% DV0g
Fat20% DV13g
Protein52% DV26g
Carbs24% DV73g
Fiber0% DV0g
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