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10Ingredients
45Minutes
380Calories
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Ingredients
US|METRIC
6 SERVINGS
- 300 grams chicken breast (chopped, cooked)
- 2 Tbsp. olive oil
- 1 onion (large, diced)
- 2 cloves garlic (crushed)
- 2 cups arborio rice
- 2 cups chicken stock (mixed with two cups of water, 1L liquid total)
- 1 can tomato (chopped)
- 1/2 cup frozen peas
- 1/4 cup grated Parmesan
- 3 basil leaves (and extra parmesan to serve)
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NutritionView More
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380Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories380Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol35mg12% |
| Sodium230mg10% |
| Potassium470mg13% |
| Protein19g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate57g19% |
| Dietary Fiber3g12% |
| Sugars4g |
| Vitamin A15% |
| Vitamin C20% |
| Calcium6% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(4)
Amishi Treasurer 6 years ago
It turned out great, although I did need to use a lot more stock than mentioned in the recipe. The risotto was quite creamy. I would definitely make it a regular weekday meal.
Gem 6 years ago
Lovely! I didn’t have any tinned tomatoes so cooked some fresh tomatoes in a little water with a splash of vinegar and a little salt and pepper.
I also used quorn pieces instead of chicken but despite these slight changes I loved this and will definitely make it again!
Ezi 6 years ago
It turned out really well, the only thing I changed is that I would add more peas (250g in total) other than that, really useful! 😊