Chicken-Artichoke Risotto with Gruyre Cheese
From canned_food_fan 14 years agoIngredients
- 1 tablespoon olive oil shopping list
- 1 cup sliced leeks shopping list
- 1 cup arborio rice shopping list
- 1 can (15 ounces) reduced-sodium chicken broth shopping list
- 1/2 cup white wine shopping list
- 1 can (10 ounces) chicken, drained shopping list
- 1 can (14 1/2 ounces) artichoke hearts, drained shopping list
- 1/2 cup freshly grated Gruyère or swiss cheese shopping list
- 1/4 cup chopped, fresh or 1 tablespoon dried savory shopping list
- salt and pepper, to taste shopping list
How to make it
- Heat oil in a medium, non-stick saucepan over medium heat. Add leeks; cook and stir for 5 minutes, until leeks are softened. Add rice; stir, coating rice with olive oil and leeks. Pour in broth and wine. Simmer covered until stock is absorbed and rice is still just slightly firm, about 20 minutes. Gently stir in chicken, artichokes, cheese and savory. Cover; let sit for five minutes. Season to taste with salt and pepper. Serve immediately.
- Nutritional Information Per Serving: Calories 320; Total fat 9g; Saturated fat 3.5g; Cholesterol 40mg; Sodium 900mg; Carbohydrate 31g; Fiber 1g; Protein 23g; Vitamin A 15%DV*; Vitamin C 15%DV; Calcium 20%DV; Iron 15%DV Per serving, this dish provides from MyPyramid: About 1/2 cup Vegetable Group; 1 ounce Grains Group; 2 1/2 ounces Meat and Beans Group
- *Daily Value
People Who Like This Dish 4
- momo_55grandma Mountianview, AR
- clbacon Birmingham, AL
- crazeecndn Edmonton, CA
- captkeen Missoula
- canned_food_fan Pittsburgh, PA
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The Rating
Reviewed by 1 people-
another fabulous post! thanks fo sharing
momo_55grandma in Mountianview loved it
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