Champignons, peas and chicken risotto

Type of dish: Birds, Vegetables, Eggs
Temperature: Hot
Seasonal period: All year
Allergens:
Milk
Milk
Ingredients for 5 portions
Ingredients for portions/units
Round grain steamed rice 0.5 kg
White stock 1.5 l
Chicken breast 0.125 kg
Sliced mushroom, can 0.25 kg
Frozen peas 0.125 kg
Garlic, bulb 1.8 ud
Onion 0.05 kg
Sunflower oil 0.125 l
Grated cheese 0.04 kg
Cream 0.05 l
See Recipe
Water 1.5 l
Bones 0.45 kg
Onion 0.15 kg
Carrots 0.075 kg
Green leek 0.75 ud
Powdered vegetable stock 0.075 kg
Elaboration

PREELABORATION

  • Brunoise the garlic and onion. 
  • Laminate the mushrooms. 
  • Dice the chicken breasts. 

ELABORATION

  • Make a white stock.
  • Sauté the seasoning vegetables by hardness order and after gently fry the chicken breast on top.  
  • Sauté the laminated mushrooms. 
  • Steam the peas. 
  • Gently fry the rice with the vegetables and the chicken and add the rest of the garnish on top. 
  • Soak with two parts and a half of white stock per one part of rice, bake or cook on the stove for 15/18 minutes, stirring from time to time and adding the cream, the parmesan cheese and more stock if it is necessary at the end to texturise it.  

SERVICE

  • Let it rest and serve on a flat plate.
Nutritional information (1 portion)
Energy
871.83
kcal
Carbohydrates
105.47
g
Proteins
26.45
g
Lipids
34.81
g
Sugars 25.48 g
Salt (Sodium) 8920.29 mg
Folic acid 273.64 ug
Vitamin C 73.05 g
Vitamin A 460.93 ug
Zinc 1.62 mg
Iron 4.74 mg
Calcium 352.54 mg
Cholesterol 36.38 mg
Polyunsaturated fatty acids 15.93 g
Monounsaturated fatty acids 8.75 g
Saturates 7.72 g
Fiber 16.93 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.