Chicken and Chorizo Risotto
6 servings
분량10 minutes
활동 시간50 minutes
총 시간재료
1 tablespoon olive oil
150 g (5.5 oz) chorizo, sliced
450 g (1 lb) boneless chicken thigh, cut in bite-size pieces
1 large shallot, finely diced
2 large garlic cloves, finely chopped
1/2 tablespoon fresh thyme, finely chopped
300 g (10.5 oz) carnaroli rice
75 ml (1/3 cup) dry white wine
1 ¼ litres (5 cups) chicken stock
30 g (1/3 cup) parmesan, grated
Salt and freshly ground black pepper to taste
방향
Heat the olive oil in a large, deep pan or Dutch oven and fry the chorizo for 2-3 minutes over medium heat. Remove the chorizo with a slotted spoon and set it aside.
Add the chicken to the pan and cook for 5-6 minutes or until golden. Next, stir in the shallot, garlic and fresh thyme and continue to cook for another minute.
Stir in the rice and toast it for 1-2 minutes. Add the wine and cook for 1-2 minutes until mostly evaporated. Next, start adding the chicken stock, one ladle at a time.
To prevent the rice from sticking to the bottom of the pan, stir it regularly, but not constantly, as this can add air and make the risotto gluey. Continue to add chicken stock until the rice is al dente.
Tip in the chorizo, then stir in the grated Parmesan and season to taste. Serve immediately, topped with some extra Parmesan if you like.
노트
USW BREAST
ADD MUSHRROM
used 330g of 2 chicken breasts
with 200g rice for 3
영양 정보
1회 제공량
1
칼로리
436
지방 전체
22 g
포화 지방
7 g
불포화 지방
14 g
트랜스 지방
0 g
콜레스테롤
124 mg
나트륨
585 mg
탄수화물 전체
25 g
식이섬유
0 g
총 당류
4 g
단백질
33 g
6 servings
분량10 minutes
활동 시간50 minutes
총 시간