Champignons, peas and chicken risotto
Temperature:
Hot
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Round grain steamed rice
0.5 kg
White stock
1.5 l
Chicken breast
0.125 kg
Sliced mushroom, can
0.25 kg
Frozen peas
0.125 kg
Garlic, bulb
1.8 ud
Onion
0.05 kg
Sunflower oil
0.125 l
Grated cheese
0.04 kg
Cream
0.05 l
Elaboration
PREELABORATION
- Brunoise the garlic and onion.
- Laminate the mushrooms.
- Dice the chicken breasts.
ELABORATION
- Make a white stock.
- Sauté the seasoning vegetables by hardness order and after gently fry the chicken breast on top.
- Sauté the laminated mushrooms.
- Steam the peas.
- Gently fry the rice with the vegetables and the chicken and add the rest of the garnish on top.
- Soak with two parts and a half of white stock per one part of rice, bake or cook on the stove for 15/18 minutes, stirring from time to time and adding the cream, the parmesan cheese and more stock if it is necessary at the end to texturise it.
SERVICE
- Let it rest and serve on a flat plate.
Nutritional information (1 portion)
Energy
871.83
kcal
Carbohydrates
105.47
g
Proteins
26.45
g
Lipids
34.81
g
Fiber
16.93
g
Saturates
7.72
g
Monounsaturated fatty acids
8.75
g
Polyunsaturated fatty acids
15.93
g
Cholesterol
36.38
mg
Calcium
352.54
mg
Iron
4.74
mg
Zinc
1.62
mg
Vitamin A
460.93
ug
Vitamin C
73.05
g
Folic acid
273.64
ug
Salt (Sodium)
8920.29
mg
Sugars
25.48
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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