Chicken Risotto With Basil And Parmesan
From canned_food_fan 14 years ago
- 35 minutes to make
- Serves 4
Convenience from your pantry – easy to make, good for you! With protein-rich, canned chicken on your shelf, you’re prepared to turn popular risotto into a hearty, protein-rich main dish. Just add a crisp, colorful salad and crusty Italian bread and dinner is complete!
Ingredients
- 1 tablespoon olive oil shopping list
- 1 small white onion, chopped 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 (8 ounces) peas, drained shopping list
- 1 can (6 ounces) chunk chicken, drained shopping list
- 1/2 cup chopped, fresh basil shopping list
- 1/2 cup freshly grated parmesan cheese shopping list
- salt and pepper, to taste shopping list
How to make it
- Preparation Time: Approximately 20 minutes
- Cook Time: Approximately 15 minutes
- Preparation:
- Heat olive oil in a medium, non-stick saucepan over medium heat. Add onion; cook and stir for 5 minutes, until onion is translucent. Add rice; stir, coating rice with olive oil and onions.
- Pour in broth and wine. Simmer covered until stock is absorbed, about 20 minutes. Stir in peas, chicken, basil and Parmesan cheese. Season with salt and pepper to taste. Serve immediately.
- Servings: 4
- Nutritional Information Per Serving: Calories 290; Total fat 8g; Saturated fat 2.5g; Cholesterol 45mg; Sodium 740mg; Carbohydrate 30g; Fiber 3g; Protein 21g; Vitamin A 6%DV*; Vitamin C 6%DV; Calcium 15%DV; Iron 8%DV; Folate 3%DV; Potassium 8%DV*Daily Value
The Groups
- Not added to any groups yet!
Reviews & Comments 0
-
All Comments
-
Your Comments