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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (618g) Recipe makes 4 servings |
||
| Calories 796 | ||
| Calories from Fat 236 | (29%) | |
| Amount Per Serving | %DV | |
| Total Fat 26.3g | 40% | |
| Saturated Fat 6.2g | 31% | |
| Monounsaturated Fat 13.8g | ||
| Polyunsaturated Fat 4.4g | ||
| Trans Fat 0.1g | ||
| Cholesterol 91mg | 30% | |
| Sodium 1080mg | 45% | |
| Potassium 1350mg | 38% | |
| Total Carbohydrate 91.2g | 30% | |
| Dietary Fiber 5.8g | 23% | |
| Sugars 10.2g | ||
| Protein 43.5g | 87% | |
Mediterranean Chicken Risotto
By: Sarah!
May 21, 2007
Baby spinach, semi-dried tomatoes and olives are a great combination in this risotto. As I have only just discovered the delights of olives I am finding more and more ways to use them. (Please not: The sun-dried tomatoes are actually semi-dried.)
SERVES 4
Ingredients
- 2 tablespoons olive oil
- 500 g chicken breasts, diced
- 1-2 teaspoon minced garlic clove
- 1 3/4 cups arborio rice
- 1/3 cup dry white wine
- 5 cups chicken stock (hot)
- 1 (150 g) bag baby spinach
- 1 cup sun-dried tomato (semi-dried)
- 3/4 cup kalamata olive, sliced
- 2 tablespoons parmesan cheese
Directions
1
Keep stock simmering.2
Heat oil in large pan and add chicken, cook until almost cooked through and add garlic, cook for another 1-2 minutes.3
Add rice and stir until grains are coated with oil and glistening.4
Add white wine and stir until it is absorbed by the rice grains.5
Start adding the hot stock 2 ladles at a time, stirring between additions until the liquid has been absorbed.6
After the last addition of stock add baby spinach leaves and stir until wilted.7
Add semi-dried tomatoes and olives, stir until heated through.8
Add 2 Tbsp Parmesan cheese and stir through.9
Serve with extra Parmesan if desired.
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- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken
- Main Ingredient > Pasta, Rice & Grains > Rice > Short-grain rice
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Stove Top
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Cholesterol
Featured Reviews for This Recipe
From: LittleKiwiChook
On Jun 6, 2008
Thanks Sarah, this had a lovely colour and flavour & was really easy to prepare and make. I think using the full cup of tomatoes slightly drowned out the flavours of the other ingredients so would probably use less next time. I made this for ZWT4. Thanks.
From: Wendy#7
On Dec 5, 2007
Yummy! I've never made risotto before but this was so easy to follow! I would leave the olives out next time as I found them a bit overpowering, but I only had green ones so I don't know if that made a difference. The sun dried tomatoes through it finished it off nicely. I'll defenitely be making this one again.
From: Pixie's Kitchen
On Jun 21, 2007
This was so yummy and easy to make. I only used 1/2 cup sun-dried tomatoes and left out the wine because we ran out. It was very filling and we had enough for some left over. Thanks for sharing.
From: Gay Gilmore
On Feb 5, 2008
I was a little worried that the chicken would be dry by the time the risotto was done, so I cut very short the precooking in step one, and the chicken turned out very tender. I also added 1/2 a chopped onion. I was a little worried about the amount of spinach, but it was just right. Based on other comments I scaled back the sun-dried tomatoes a bit. This turned out lovely. It is nice to have such a balanced risotto that it can stand as a one dish meal. It is odd, but the kalamatas gave it a bit of buttery flavor. I know that sounds weird, but it is true. Don't forget you can click the change button to see the measurements in US. Will make again!
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