Ingredients

  • 4 tablespoons oil
  • 1 onion (peeled and finely diced)
  • 1 1/2 cups risotto rice
  • 1/2 cup dry white wine
  • 3 cups vegetable stock
  • 4 filets (chicken)
  • 2 tablespoons lemon jelly
  • 1 lemon (sliced)
  • 3 1/2 ounces cooked ham (cut into cubes)
  • 1 cup frozen peas
  • 1/2 bunch parsley (chopped)
  • 1 ounce parmesan cheese (grated)

Directions

  1. Heat 2 tbsp of oil in a pan and sauté the onion and rice. Pour in the white wine and stock. Cook the rice for about 30 mins, stirring occasionally.
  2. Heat 2 tbsp oil in a pan and fry the filets for about 15 mins over medium heat. Brush the chicken filets with the lemon jelly, remove them from the pan and keep them warm. Fry the lemon slices in the hot fat. Slice the chicken filets.
  3. Add the ham and peas to the rice 5 mins before the end of the cooking time then stir in the parsley and parmesan cheese.
  4. Serve the risotto on a plate with the chicken on top, garnished with lemon slices and parsley.
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NutritionView more

570Calories
Sodium50%DV1200mg
Fat28%DV18g
Protein31%DV16g
Carbs27%DV80g
Fiber24%DV6g

PER SERVING *

Calories570Calories from Fat160
% DAILY VALUE*
Total Fat18g28%
Saturated Fat3g15%
Trans Fat
Cholesterol20mg7%
Sodium1200mg50%
Potassium340mg10%
Protein16g31%
Calories from Fat160
% DAILY VALUE*
Total Carbohydrate80g27%
Dietary Fiber6g24%
Sugars10g20%
Vitamin A
Vitamin C
Calcium
Iron

* 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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